2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter
2 tablespoons solid vegetable shortening or lard
1/4 cup finely chopped fresh parsley
1 cup whole milk
Extra flour (for rolling)
Have on hand a deep 10-inch baking dish. Butter it lightly. Line a baking sheet with parchment paper or butter it lightly.
Set the oven at 350 degrees. In a bowl, mix together the flour, baking powder, and salt. Add the butter and shortening or lard. With your fingers or the tines of a fork, work the mixture together until it resembles sand. Add the parsley and milk and use a fork to work the liquids into the flour mixture to form a wet dough.
Transfer the dough to a floured counter and knead it lightly, adding a little flour to make it manageable but not dry.
Roll the dough into an oblong or rectangle (use the baking dish as a guide). Carefully lift the dough onto the baking sheet.
Bake the dough in the hot oven for 10 minutes. Set it aside to cool.
3 tablespoons butter
3 tablespoons flour
2 tablespoons vegetable oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 leek (white part only), finely chopped
2 pounds cooked turkey meat, coarsely chopped
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh sage, finely chopped
2 Granny Smith apples, peeled, cored, and coarsely chopped
1/4 cup apple cider
2 cups turkey or chicken stock
Salt and pepper, to taste
Set the oven at 350 degrees. In a small skillet, melt the butter and whisk in the flour. Cook, stirring, over medium heat for 1 minute. Transfer the skillet to the oven and cook the mixture for 10 to 15 minutes or until it is golden brown. Remove it from the oven.
In a saucepan, heat the oil. Add the onion, celery, and leek. Cook the vegetables over medium heat, stirring often, for 10 minutes or until they are soft. Stir in the turkey, tarragon, sage, apples, and cider. Bring to a boil, lower the heat, and simmer the mixture for 10 minutes.
In another saucepan, bring the stock to a boil. Lower the heat to a simmer. Whisk in the browned butter-flour mixture and salt and pepper. When the sauce is smooth and thickened, pour it into the saucepan of turkey and vegetables. The resulting filling should be thick.
Transfer the filling to the baking dish. Cover it with the biscuit crust. Bake the pie in the hot oven for 35 to 45 minutes or until the mixture is bubbling at the edges and the crust turns golden brown. Serve at once. Adapted from Flavors From the Heart: The Dorset Inn Cookbook, by Sissy Hicks (1999).