Friday, December 28, 2012

Ron’s Turkey Pie

Oh, my Dollinks! First: Few things in the kitchen are more satisfying than using up leftovers in Ron’s Turkey Pie. You must try it! Second: There is no-one funnier than Britain’s brilliantly charming Rowan Atkinson (aka Mr. Bean). Even though I’m a couple of days late in presenting this YouTube sketch about preparing the holiday turkey, I’m sure it will give you quite a chuckle. Email subscribers who have difficulty seeing this video can simply click on my blog to see it. 

Ron’s Turkey Pie:

Pastry for one double-crust pie (see Index for How to Make Perfect Pastry)
½ c. butter or margarine
½ c. all-purpose flour
½ tsp. salt
½ tsp. pepper
3 c. poultry stock (see Index for How to Make Stock or use commercially made broth)
¼ c. diced onion
½ c. sliced celery
½ lb. sliced, fresh mushrooms
3 tbsp. butter or margarine
3 c. cooked, diced turkey
1 c. cooked, diced or sliced carrots
1 c. cooked peas
1 egg yolk plus 1 tsp. milk, for brushing top crust

Prepare pastry as recipe directs. Do not prick or pre-bake bottom crust. Allow crust to overhang 9-or-10-in. pie pan or deep-dish casserole by about ½-in. (As the first photo shows, Ron forgot to do this. It still turned out fine!) Roll out top crust and set aside.

Melt ½ c. butter in medium saucepan over low heat. Blend in flour, salt, and pepper, allowing to bubble about 1 min. Raising heat to medium, gradually add broth, cooking and stirring until smooth and thickened. Set aside. Melt 3 tbsp. butter in small skillet over medium-low heat. Sauté onion, celery, and mushrooms until celery and onions are tender and onions are translucent. Add to sauce mixture. Stir in turkey, carrots, and peas. If needed, thicken with a little extra flour before pouring into bottom crust. 

Preheat oven to 425 deg. F. Gently position top crust over filled pie. Brush crust evenly with egg yolk mixed with milk. Cut slits in crust to vent steam. Bake 25-to-30 min., until crust is golden and pie has heated through.

Use your good judgment: The exact proportions will
vary with the size of your pie pan or casserole

Wickedly good: Ron's Turkey Pie
Tomorrow: If you just cant get enough turkey, tomorrows Turkey Pot Pie with Biscuit Crust offers a completely different texture and taste from Rons more traditional recipe. As I do, you’ll probably have difficulty deciding which pie you prefer!

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