Turkey pie

Recently I was feeling a hankering for turkey, probably bought on by the turn of the month into Thanksgivingvember. That day also found me going down to the freezer in the basement to look for something to work with for dinner where I discovered a box of picked turkey from a while back. I knew I was onto something and got the idea to make a turkey pie. Here’s what I did:

Crust

2 cups (~5 dl) flour
2/3 cup (~ 1 – ½ dl) butter
1 teaspoon salt
4 tablespoons cold water

Mix the flour, butter and salt together in a food processor until it makes coarse crumbs. Add the water and mix until it comes together into a ball.

Cut the ball into tow portions, one a little less than half and one a little more. Dust the larger one with flour and roll it out between two pieces of wax paper and lay it in a pie dish. Break off any excess to patch holes.

Dust the smaller portion with flour and roll it for a top.

Filling

1 small onion
2 carrots
1 potato
~ 2 cups (5 dl) cooked picked turkey
2 cups (5 dl) chicken stock or bouillon
1-2 tablespoons flour
butter for frying

Chop the onion fine and saute it in butter in a large skillet until translucent.

Peel the potato and carrot and chop each into thin, bite-sized pieces. Add to skillet and fry briefly with the onion. Add half the stock and let simmer.

Stir the flour into the remaining stock, stirring well to remove lumps. Add the thickened stock to the pan and stir in well.

Pour the filling into the bottom crust. Cover with the top crust and seal the edges.

Bake at 425 F (220 C) for about twenty minutes or until the crust is browned. Then lower oven temperature to 350 F (175 C) and bake for another 30 minutes.

It comes out looking like this, and tasting yummy.

Tukey pie

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One Response to “Turkey pie”

  1. KHJ Says:

    YUM.

    Your lantern was very cute.

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