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Preparation time
25 minutes
Total time:
2 hours 25 minutes
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Ingredients
PASTRY
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500 mL (2 cups) all-purpose flour
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1 pinch salt
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250 mL (1 cup) cold butter, cut into cubes
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80 mL (1/3 cup) cold water
TURKEY FILLING
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15 mL (1 tbsp.) butter
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15 mL (1 tbsp.) olive oil
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1 onion, diced
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1 carrot, diced
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1 celery stalk, diced
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250 mL (1 cup) diced fennel
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1 sprig of thyme
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To taste, salt and freshly ground pepper
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15 mL (1 tbsp.) flour
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60 mL (1/4 cup) white wine
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375 mL (1 1/2 cups) chicken stock
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500 mL (2 cups) cooked turkey, cut into 2-cm (3/4-in.) cubes
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250 mL (1 cup) fresh or frozen peas
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1 egg, for egg wash
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30 mL (2 tbsp.) milk, for egg wash
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Directions
PASTRY
- Add flour and salt to food processor. Add the cold cubes of butter. Pulse a few times to cut the butter into flour. You want the consistency of coarse meal.
- Do not over mix or the butter will start to melt. Add water and pulse just until dough starts to come together.
- Remove and shape into a disc. Cover with plastic wrap. Refrigerate for 1 hour.
FILLING
- Heat butter and olive oil in a saucepan over medium heat. When oil is hot, add the onion, carrot, celery, fennel, and thyme. Season with salt and pepper. Cook until vegetables start to soften, about 5 minutes.
- Stir in flour and let cook for 1 to 2 minutes. Slowly stir in white wine. Let wine reduce until almost all the liquid has evaporated.
- Add chicken stock and turkey cubes. Bring to a boil and then reduce heat to a simmer. If using fresh peas, add now. (If using frozen peas, add at the very end of the cooking process.)
- Cook until sauce has thickened slightly, about 5 to 10 minutes. Taste filling and adjust seasoning as needed. Let cool before filling pies.
ASSEMBLY
- Preheat oven to 200˚C (400˚F).
- Whisk together the egg and milk. Set aside.
- Roll pastry about ½-cm (¼-in.) thick. Place on the bottom of pie plate and cut off the excess dough around the pie plate. Add filling.
- Using the rest of the dough, roll out another disc and cover the pie.
- Crimp and seal edges. Brush with egg wash. Cut a steam hole in the middle of the pie to allow steam to escape.
- Bake pie for 15 minutes. Reduce heat to 180˚C (350˚F) and continue baking until pastry is golden brown and filling is hot and bubbling, about 25 to 30 minutes more. Let pie rest 10 minutes before serving.
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