Country-style turkey pie with herb pastry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 3 | cups | Milk |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Sherry,dry |
| 2 | cups | Turkey meat,diced/cooked |
| 1 | cup | Carrots,cooked |
| 1 | tablespoon | Butter,melted,for pastry |
| ⅓ | cup | Flour,all-purpose,sifted |
| 1 | tablespoon | Chicken broth |
| ½ | teaspoon | Worcestershire sauce |
| 3 | drops | Tabasco sauce |
| 1½ | cup | Mushrooms,sliced/fresh |
| 1 | can | Onion,sm,whole,drained(8oz) |
| 1 | tablespoon | Parmesan cheese,grated |
| 1½ | cup | Flour,all-purpose,sifted |
| ¼ | teaspoon | Poultry seasoning |
| ⅓ | cup | Milk,cold |
| 1 | tablespoon | Parmesan cheese,grated |
| ¾ | teaspoon | Salt |
| ½ | cup | Shortening |
| Butter,melted | ||
Directions
HERB PASTRY
1. Prepare Herb Pastry; set aside. 2. Melt ¼ cup butter; blend in flour. 3. Stir in milk slowly.
4. Add chicken broth, salt and Worcestershire sauce; cook, stirring, until sauce boils and thickens. 5. Stir in sherry and Tabasco. 6. Add turkey meat, mushrooms, carrots and drained onions; heat. 7. Turn into a 1½-quart baking dish; place pastry over dish, fluting edge of pastry against rim. 8. Bake in preheated 400'F. oven 20 minutes, until pastry is almost done.
9. Brush top with 1 tablespoon melted butter; sprinkle with cheese. 10. Bake 10 minutes longer, until nicely browned. Cut 3 small slits in pastry crust and set baked pastry turkeys in place. *** HERB PASTRY ***
1. Combine flour with salt and poultry seasoning; cut in shortening until particles are about the size of peas. 2. Sprinkle with cold milk, using just enough to make dough hold together.
3. For decorative turkey cut-outs, pinch off a piece of dough, rool about ⅛-inch thick, and cut out two small turkeys. 4. Roll remaining pastry to fit top of baking dish; cut a third turkey from center.
5. Bake turkeys on an ungreased baking sheet 15 minutes, brushing them with butter and sprinkle with cheese, as for top of pie.