Turkey Pie

[Chris EdS]

I bagged a turkey last fall and tried this recipe for turkey pie and I thought it might be worth posting with Spring turkey season coming up soon.  

Ingredients:
  Double Pie Crust pastry - makes 1 pie crust
     2 cups all-purpose flour
     1 teaspoon salt
     2/3 cup shortening
     3 tablespoons butter or margarine, room temperature
     5-7 tablespoons cold water
Combine flour and salt in medium mixing bowl.  Cut shortening and 3 tablespoons butter into flour until particles resemble coarse crumbs.  Sprinkle flour mixture with cold water while tossing with fork, until particles just cling together.  Divide into two balls.  roll on ball on lightly floured board into thin circle at least 2 inches larger than inverted 9-inch pie plate.  Fit pastry into pie plate, trim excess.  

  Filling-enough for 2 pies
     21/2-3 cups diced turkey breast or equivalent of one turkey breast fillet
     1 cup diced potatoes
     1/2 cup diced turnip
     1/2 sliced carrot
     1/2 cup thinly sliced celery
     1/2 cup frozen peas
     1/2 cup chopped onion
     1/4 teaspoon salt
     1/8 teaspoon pepper
     Garlic olive oil
     1 tablespoon butter

Glaze:
     1 egg
     1 tablespoon water

In hot skillet add olive oil and sear diced turkey.  Remove turkey from pan and add a small amount of corn starch or flour to the oil to make a rue, add milk to make 2 cups of gravy, add salt and pepper and  mix well, simmer to thicken.  Remove from heat, add turkey and vegetables.  Pour mixture into pie.  Dot pie with butter. Roll out 2nd pastry ball, place on filling.  Seal and flute edges. decorate top with pastry scraps.  Cut several slits in pastry top.   Blend glaze ingredients and brush over top of pastry.  Bake until crust is golden brown, about 1 hour at 375 degrees.  Let stand for 10 minutes then serve.  
I will try and post a pic of the end result.  

Happy eating,

Chris