Turkey Pie, (for which to die)
Leftovers come together for a perfect cozy supper.
The aroma of this simple but fabulous pie is almost as good as the first bite!
Turkey meat is a marvelous medium for delicious meals well after the big day. This pie is my husband’s favorite, and I love it, too. It’s fun to make, easy, and reasonably quick. Try it!
EQUIPMENT:
Saucier or Large frying pan with high sides
whisk
large baking dish
rolling pin and board/mat
INGREDIENTS:
2-3 C bite-sized turkey meat. A mix of dark and white is good.
2 carrots, roughly chopped
2 C mushrooms, roughly chopped
2 stalks of celery, roughly chopped
1.5 C Frozen baby peas
3 T finely chopped Italian parsley
3 cups poultry stock
1 T Asian Fish Sauce (the secret weapon)
1 small onion, finely chopped
3 cloves garlic, finely chopped
2 T neutral oil
2 T butter
2 T All-purpose flour
1/4 C heavy cream
6 sprigs thyme plus several for garnish
1 sheet commercial puff pastry (I like DuFour) thawed (but chilled)
METHOD:
In a saucier, heat oil and cook onion and garlic until translucent but not brown (about 2 minutes).
Add butter and carrots. celery, parsley, and thyme. Cook for about 10 minutes over medium-low heat until tender.
Add mushrooms, and cook until they have released their moisture but are not too dry. Extract thyme stems.
Dust vegetable mixture with flour, stir to coat and cook over medium heat until the flour aroma has turned nutty.
Gradually add warm poultry stock to the vegetables until a thick sauce has formed.
Add cream to lighten, adding salt and plenty of pepper to taste.
Fold in frozen peas and turkey.
Fill the baking dish with the turkey mixture.
Paint the edges of the dish with beaten egg.
Unfold the puff pastry and roll to fit the dish with a generous overhang.
Place puff pastry atop the filling and firmly press into the dish edge, forming a rough crimped edge.
Paint the crust with egg and prick all over with a fork.
Decorate with several sprigs of thyme if you like.
Cook in a 400-degree oven for 15 minutes. Reduce temperature to 375 and bake for an additional 20 minutes or until very golden brown.
Remove from oven and allow to stand for 10 minutes or so. Serve with cranberry sauce and a tart salad. A white burgundy or pilsner pairs nicely.