Turkey pot pie
|1 1/2||cups flour|
|6||tablespoons butter, cut up|
|1/4||cup cold water|
|Flour (for sprinkling)|
2. Turn them out onto a floured counter and knead gently to form a disk. Wrap in foil and refrigerate for 30 minutes.
|6||tablespoons olive oil|
|3||medium potatoes, cubed|
|3||stalks celery, sliced|
|4||ounces button mushrooms, sliced|
|Salt and pepper, to taste|
|1||cup frozen peas|
|3||cups cooked dark and white meat turkey, shredded|
|1||large onion, chopped|
|4||cups turkey or chicken stock|
|1/4||cup light cream|
|1||egg, lightly beaten with 1 teaspoon water|
1. Set the oven at 400 degrees. Have on hand a 10-inch glass or ceramic pie pan.
2. In a large skillet, heat 2 tablespoons of the olive oil. Cook the potatoes, stirring often, for 5 minutes. Add the carrots, celery, mushrooms, salt, and pepper. Continue cooking, stirring often, for 10 minutes; transfer to the pie pan. Add the peas and turkey.
3. In a large saucepan, heat the remaining 4 tablespoons olive oil. Add the butter, and when it melts, cook the onion, stirring often, for 8 minutes. Stir in the flour and cook, stirring, for 4 minutes. Pour in stock and stir until the mixture comes to a boil. Add the cream and simmer for 2 minutes or until sauce is smooth and thick.
4. Pour the sauce over the turkey mixture.
5. On a lightly floured counter, roll the pastry to an 11-inch round. Lift the pastry on the rolling pin and drape it over the filling. Tuck excess pastry under itself like a hem. Brush with egg.
6. Cut 3 steam vents in the pastry. Bake for 30 minutes or until the pastry is golden. Let sit for 5 minutes. Adapted from George Pelz