Recipe: Turkey Puff Pie

 Turkey Puff Pie

NOTE: This recipe made 2 pies that were quickly devoured by my family of 6. As usual, feel free to add more or less and make it your own!

Ingredients

3 Cups Unsalted Turkey Broth/Stock
2 Sticks Unsalted Butter
1 Cup Heavy Cream
1/2 Cup Flour
3 Cups Shredded/Chopped Turkey
1 Cup Frozen Peas
1 Cup Frozen Korn
1 Cup Chopped Celery
1 Cup Chopped Carrots
1 Clove of Garlic
1/2 Bag of Frozen Pearl Onions (You could use regular onion if you don't like the pearls)
1 Sprig Fresh Rosemary
3 to 4 Small Leaves of Fresh Sage
2 Sheets Puff Pastry
1 Egg
1 TBS water
Salt
Pepper

Directions

1) Preheat oven to 400 degrees. (Reminder - this recipe makes 2 pies so feel free to halve the ingredients)

2) In a large pot, melt your butter over medium heat.

3) Add in your celery, carrots, and onions and begin to sweat down. Season as you go so add some salt and pepper to taste.

4) Once your veggies are a little soft but not all the way cooked through, add in your garlic and saute until fragrant (It will take about 30 seconds).

5) Add in the flour and mix. Allow the flour to cook for a few minutes to get rid of that raw flour taste (Be sure to stir occasionally and make sure it doesn't burn).

6) When the flour is cooked and is a slight shade darker in color, slowly add in the broth. (You want to add this little by little and not all at once so there are no lumps). Once all the broth has been incorporated, add in your turkey, corn, and pease, and bring the mixture to a boil. 

7) Once the mixture has started to boil, turn the heat down to low and add in your fresh herbs and heavy cream. Add salt and pepper to taste and simmer for a few minutes to incorporate all ingredients. (I use rosemary and sage but feel free to add any other herbs you like! Start off with a little and add more to taste. Remember - you can always add more but you can't take away what was already put in).

8) As your mixture simmers, take out your pie plates and puff pastry. Gently roll out the pastry with a rolling pin just to eliminate the lines in the dough. (Don't roll it too thin or it won't puff up).

9) Turn the heat off and transfer the filling into your pie plates. Lay a single sheet of puff pastry over the pie plate, cut off the excess dough, and place a few slits in the middle of the pie. (You can use the excess dough to make little decorations to put on the pie, or you can cut the dough sheet into smaller pieces and place them on the pie instead of placing the whole sheet on top - you do you boo!).

10) Once your pie is topped, brush it with a little egg wash (mixture of egg and water), and pop it in a pre-heated 400 degree oven for about 10-15 minutes. Keep an eye on your pie as it will burn if left in too long.

11) When your crust is puffy and golden brown, remove the pie and let sit for a few minutes before serving.

Enjoy!!!!

Love, 
Alexis