Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
Melt the butter in a saute pan and fry the onions for 2 minutes.
Add the bacon and saute lightly until just turning brown.
Add the mushrooms and cook until shrunken, dark and golden.
Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute.
Add the wine and cook until it disappears. Pour in the stock, add the turkey and cook, stirring, until the sauce thickens, about 3 minutes.
Stir in the creme fraiche and mustard.
Add the green peas.
Season with salt and pepper. Stir in the parsley and spring onions.
Spoon the turkey mixture into the vol au vent shells and serve hot.
You can also serve with steamed rice.