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Ingredients
- Filling:
- •6 tablespoons unsalted butter
- •2 cups yellow onions, chopped (2 onions)
- •2 cups medium-diced carrots
- •1 cup celery, diced
- •1/2 cup all-purpose flour
- •4 cups turkey stock
- •2 teaspoons kosher salt
- •1/2 teaspoon cracked black pepper
- •1/4 cup Half-and-Half
- •4 cups cooked, diced turkey
- •1 (10-ounce) package frozen peas (2 cups)
- •1/3 cup fresh parsley leaves , chopped
- Pastry:
- •1-1/2 cups all-purpose flour
- •3/4 teaspoon kosher salt
- •1/2 teaspoon baking powder
- •1/4 cup vegetable shortening
- •4 tablespoons cold unsalted butter, diced
- •1/4 to 1/2 cup ice water
- •1 egg beaten with 1 tablespoon water, for egg wash
- •Flaked sea salt and cracked black pepper
Details
Servings 4
Preparation
Step 1
Heat the turkey stock in a medium glass bowl in the microwave.
In a large pot or Dutch oven, melt the butter and sauté the onions, carrots and celery over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot turkey stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add the salt, pepper and Half-and-Half. Add the cubed turkey, carrots, peas and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat are the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash; then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
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