Recipe By : Taste Of Home, Dec/Jan 1996
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 3/4 oz Cream of mushroom soup --
- undiluted
5 oz Evaporated milk
1/4 c Fresh parsley -OR-
1 tb Dried parsley
1/2 ts Dried thyme
3 c Cooked turkey -- cubed
10 oz Frozen mixed vegetables --
- thawed
1/4 ts Salt and pepper
Crust:
3/4 c Instant mashed potato flakes
3/4 c All-purpose flour
1/4 c Parmesan cheese -- grated
1/3 c Butter
1/4 c Ice water
Half and half
In a bowl, combine the first 4 ingredients. Stir in turkey,
vegetables, salt, and pepper. Spoon into a greased 11x7x2" baking
dish. For crust, combine potato flakes, flour, and Parmesan in a
bowl; cut in butter until crumbly. Add water, 1 tb at a time, tossing
lightly with a fork until the dough forms a ball. On a lightly
floured surface, roll the dough to fit baking dish. Cut vents in
crust, using a small tree or star cutter if desired. Place over
filling; flute edges. Brush pastry with cream. Bake at 400 F for 25
to 30 minutes or until golden brown. If necessary, cover edges of
crust with foil to prevent over-browning.
