Preheat oven to 425˚F.
Heat a small skillet over medium heat. Add EVOO, 1 turn of the pan, butter, shallot and chopped mushrooms. Sauté 5 minutes, season with salt and pepper. Add sherry to the pan and let the liquid evaporate. Remove from the heat.
In a nonstick skillet over high heat, sear turkey 2 minutes on each side in a drizzle of oil. Remove from heat and season meat with salt and pepper.
Cut paté into 4 pieces horizontally. Unfold the puff pastry sheet out on a cutting board and cut into quarters with a sharp knife. Roll each piece of dough into a 10x6” rectangle.