Crispy herb scented lattice puff pastry tops this easy savory Turkey pot pie.
Makes a delicious bubbling new meal using leftover turkey!
|1||pkg. defrosted puff pastry|
|2 tbsp||flour + extra for rolling pastry|
|1 cup||skimmed gravy, milk of non dairy unsweetened milk|
|1/4 cup||each diced carrots, onion, celery, red pepper, frozen peas|
|3||stems flat leaf parsley chopped|
|1/2 tsp||each salt and pepper, more is needed|
|2 cups||cooked leftover Prime Turkey|
|1||egg, + 1 tsp water, mix together|
|1 tsp||dried thyme|
Pastry: Roll out pastry to a 9"x9" rectangle between two sheets of floured wax paper. Peeling back the sheets every few rolls and flipping the dough allowing it to roll and stretch. Refrigerate until needed.
Sauté all the vegetables in 2 tbsp. of oil add the salt & pepper. Stir and cook until slightly softened. Bring to room temp.
Sauce: In a preheated small saucepot add oil and flour. Stir to thicken and cook the roux. Slowly add the liquid. Cook stirring to remove lumps.
Cook until thickened approx. 5 min. Adjust seasonings. Cool to room temp.
In an 8"x8" square/round/oval casserole dish toss the turkey with the vegetables, parsley and peas. Pour the sauce over the mixture.
Cut 1" strips of pastry with a pastry/pizza wheel. Lay the strips across the top of the mixture and press onto edges of casserole dish, pinching down and removing excess. Continue to make a cross hatching decoration.
Brush with egg wash mixture and sprinkle with thyme.
Bake in a 375F oven for 40-50 min. or until the crust is golden.
* this can be frozen fully prepared and popped in the oven for future use!
The cooking time will increase*
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