Yield: 6 Servings
|1 tablespoon||Chicken stock base|
|½ teaspoon||Worcestershire sauce|
|3 drops||Tabasco sauce|
|2 cups||Cooked turkey|
|1½ cup||Fresh mushroom; sliced|
|1 cup||Carrot; cooked|
|1 \N||8 oz. can small sweet onion; drained|
|1 tablespoon||Butter; melted|
|1 tablespoon||Parmesan cheese|
|¼ teaspoon||Poultry seasoning|
Prepare Herb Pastry as directed below. Melt ¼ cup butter in saucepan, blend in flour. Stir in milk slowly, add chicken base, salt and Worcestershire sauce. Cook, stirring, until sauce boils and thickens. Stir in sherry and tabasco. Add turkey meat, mushrooms, carrots, and drained onions, and heat. Turn into a 1½-quart baking dish. Place pastry over dish, fluting edge of pastry against rim. Bake in 400 degree oven about 20 minutes, until pastry is almost done. Brush top with 1 tablespoon melted butter, and sprinkle with cheese. Bake 10 minutes longer, until nicely browned. HERB PASTRY: Combine 1 ½ cups sifted all-purpose flour with ¾ teaspoon salt and ¼ teaspoon poultry seasoning. Cut in ½ cup shortening until particles are about the size of peas. Sprinkle with about ⅓ cup cold milk, using just enough to make dough hold together. Roll pastry to fit top of baking dish. Cut out steam vents in pie crust and place on baking dish. Crimp the edge.
Posted to EAT-L Digest 28 Aug 96 Date: Thu, 29 Aug 1996 13:39:18 -0400 From: Brenda Adams <ADAMSFMLE@...> NOTES : A Classic!!
Posted to EAT-L 8/29/96