Turkey Pie

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      Turkey Pie
      4 tbs butter
      1 medium onion, chopped
      1 cup coarsely chopped mushrooms
      4 tbs all-purpose flour
      1/2 tsp dried leaf sage
      1/4 tp dried leaf thyme
      1/4 tsp freshly ground black pepper
      1 1/2 cups turkey gravy, homemade or purchased
      1/3 cup water, turkey broth, or chicken broth
      1/3 cup heavy cream or light cream
      3 cups diced cooked turkey
      2 to 2 1/2 cups frozen peas and carrots or mixed vegetables, thawed in a colander under hot running water
      salt, to taste
      Pie Pastry (or use purchased)
      1 1/2 cups all-purpose flour, 6 1/2 ounces
      1/4 tsp salt
      6 tbs chilled butter, in pieces
      2 tbs shortening, in pieces, or use all butter
      4 to 6 tbs ice cold water
      Egg Wash and Topping
      1 egg white
      1 tbs water
      sesame seeds, optional
      Lightly spray a pie dish or 1 1/2 quart shallow casserole with nonstick cooking spray.
      In a large saucepan, melt the butter over medium heat.

      Add the onions and mushrooms and cook, stirring, until onions are translucent and mushrooms are tender and browned. Stir in the 4 tbs of flour, the sage, thyme, and pepper. Cook, stirring, until the flour is incorporated and the mixture is well blended.

      Stir in the gravy and water or broth. Cook, stirring, until thickened. Add the cream, the turkey, and the vegetables.

      Heat through. Taste and add salt, as needed. Remove from the heat.

      Spoon the mixture into the prepared baking dish or pie plate and let cool while you prepare the crust. At this point, cover and refrigerate the filling if you won’t be baking until later in the day.
      Blend the flour and salt. In a large bowl, work the chilled butter pieces and shortening (or all butter) with fingers or pastry blender, or use a food processor for the task.
      If you used a food processor, transfer the mixture to a large bowl. Add a few tbs of the ice water and toss to blend.

      Add more ice water, in small amounts, until the mixture clumps together. Transfer to a lightly floured surface and knead a few times. Gather into a ball then flatten into a round disk.

      Wrap in plastic wrap and refrigerate for 30 minutes.
      Roll the chilled dough out on a lightly floured surface to approximately 1/8-inch thickness. Place over the pie filling. Trim away uneven excess overhang.

      Turn the remaining overhang under to create a thick edge. Crimp and flute as desired. Cover loosely and chill or bake right away.
      Heat the oven to 375° F.
      Combine the egg white with 1 tbs of water.

      Whisk to blend. Brush over the crust. Cut vent holes in the crust with a very sharp knife. Sprinkle the top with sesame seeds, if desired.

      Place the pie on a foil lined baking sheet to catch drips. Bake for 50 to 60 minutes, or until the crust is nicely browned and the filling is bubbly.

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