MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Emeril's Turkey Pot Pie w/Savoury Crust
Categories: Pastry, Poultry, Vegetables, Herbs, Potatoes
Yield: 5 Servings
6 tb Unsalted butter
1 c Chopped yellow onions
1/2 c Chopped celery
Salt & fresh ground pepper
6 tb Bleached all-purpose flour
2 c Chicken stock or broth
1 c Half-and-half
1 c Peeled, diced Idaho potatoes
- cooked in boiling salted
- water until tender
1 c Leftover sweet potatoes
1 c Diced carrots; cooked in
- boiling salted water until
- tender
1 c Sweet young peas; thawed
2 c Shredded, cooked turkey
2 tb Fine chopped fresh parsley
- leaves
MMMMM-------------------BASIC SAVORY PIE CRUST------------------------
3 1/4 c Bleached all-purpose flour
1 ts Salt
1 1/2 c Cold lard
5 tb Ice water; as needed
Prepare the pie crust dough and refrigerate
while preparing filling.
TO PREPARE THE DOUGH: Combine the flour and salt in a
large mixing bowl. Add the lard and work it in with your
hands until the mixture resembles coarse crumbs. Add the
water, 1 tablespoon at a time, working it in with your
hands. Add only as much as you need to make a smooth ball
of dough. Wrap it in plastic wrap and refrigerate for at
least 30 minutes.
TO MAKE THE CRUST: Remove the dough from the refrigerator
and place it on a lightly floured work surface. For 2
crusts, cut the dough in 2 equal pieces and put the
second half back in the refrigerator.
For each crust, roll out the dough on the floured surface
into a square about 14 inches across and 1/8 inch thick.
Gently fold the square of dough in half and then in half
again so that you can lift it without tearing it, and
unfold it into a square baking pan. Fill and proceed as
directed in the recipe.
(Makes 2 pie crusts, enough for a 9" and a 10" crust)
Preheat the oven to 400 F/205 C. Grease a 9x9x2"
baking pan.
Heat the butter in a large saute pan over medium-high
heat. Add the onions and celery, season with salt and
pepper, and cook, stirring, for 2 minutes.
Stir in the flour and cook, stirring, for 3 to 4 minutes
to make a blond roux.
Stir in the chicken stock and bring the liquid to a boil.
Reduce the heat to medium-low and simmer until the sauce
begins to thicken, 4 to 6 minutes.
Stir in the half-and-half and continue to cook for another
4 minutes. Season with salt and pepper.
Stir in the potatoes, carrots, peas (or any other leftover
Thanksgiving vegetables), turkey, and parsley, season with
salt and pepper, and mix well.
Line the baking pan with one of the rolled-out pie crusts.
Pour the filling into the prepared pan. Place the second
crust on top of the filling. Carefully tuck the
overlapping crusts into the pan, forming a thick edge.
Crimp the edges, cut vents in the top crust, and place on
a baking sheet.
Bake until the crust is golden brown and crusty, 25 to 30
minutes. Let cool for 5 minutes before slicing to serve.
Source: Emeril's TV Dinners by Emeril Lagasse
Recipe from:
http://www.recipelink.com
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