Saturday, November 1, 2008

Turkey Pie


After Thanksgiving and a week of sandwiches there was still a bit of leftover turkey breast. Chopped up it equaled about 3 cups. A little less would have been just fine given that a standard 9-inch pie takes about 4 cups of filling. I added a cup of frozen vegetables from which I removed all the green bean bits and added 1 cup of diced cooked potato and half of a medium onion sauted, a teaspoon of salt and some pepper. I could have used left-over gravy or canned gravy but having neither on hand, made a roux instead to mix it all together.

Now, don't get excited. Roux is just fat + flour + liquid + heat + blending = a gravy. It isn't an exact science. If the mixture is too thick, add more liquid, if it's too thin, add more thickener. The key is doing all this gradually, and whisking like a crazy person to avoid nasty gluey lumps. If you have chicken broth, you could try starting off the roux with it and finish off with the milk. The filling will just be less creamy. You simply want to create a savoury, lump-free gravy to add to and bind the pie ingredients. That's all.

Turkey Pie for 9-inch pie
  • pastry for double 9-inch pie (use milk to replace the water in recipe)
  • 3 cups chopped turkey
  • 1 cup frozen mixed vegetable, green beans removed
  • 1 cup diced cooked potato
  • 1/2 finely diced medium onion
  • butter to saute onion
  • 2 cups or more of leftover gravy or tinned gravy to equal 2 cups or make a roux to equal approximately 2 cups
  • 1 teaspoon salt
  • 1/4 tsp. pepper
Roux
  • 1/4 cup butter
  • 1/4 cup all-purpose flour, sifted
  • 1 can evaporated milk, 375mls.
  • 2 cups whole milk
Make the roux (sounds like Roo, from Winnie-the-Pooh). I chopped up very fine, half an onion
and sauted it in a bit of butter until golden.
I removed the onion and using the same fry pan added a 1/4 cup of butter...melted that and then gradually sifted in a 1/4 cup flour
stirring all the time.
When it began to thicken and brown to the colour I wanted, I gradually added a can of evaporated milk and kept stirring.
I added more milk until the mixture reached a nice medium gravy thickness.
When the colour was not quite deep enough, after having added the second lot of milk, I added a squirt of Soya Sauce to bring up the colour. You can add the salt and pepper from the turkey recipe here or add it to the turkey veg mix. It would be better to add the seasonings here to the liquid portion of the recipe.
I had already prepared the turkey, chopping it to a dice which equaled about 3 cups,
and had measured out 1 cup of frozen vegetable and had picked out the green beans.
Mix the chopped turkey, vegetables and sauted onions together.
Add a cup of diced cooked potato.
Stir in the roux or leftover gravy or tinned gravy. Yes, I should have stopped to use a white card to rid the photo of that evil shadow. But heh, people were getting hungry.
Pour into prepared pie pastry that has milk in place of the water in the recipe. I use my stand-by pie pastry recipe substituting a 1/3 cup of milk for the water.
Cover with the top pastry.
Crimp edge.
Use a fork to make vents.
And bake at 450 F x 15 minutes.
and then reduce that to 350 F x 40 minutes.
Keep an eye on it and rotate it halfway through the baking time.

2 comments:

Leila said...

We had turkey pie last week! Not because of Thanksgiving (which we haven't had yet), but because a friend had slaughtered her turkeys and brought me one.

It was fabulous!

You are a generous pie maker: I only put on a top crust.

I love your pictures!

Your story in the previous post about the frozen egg zinging is hilarious!

Decadent Housewife said...

Hi leila,
Thanks for the thumbs up and glad you like the pictures. Will check out your sites better when I grab some extra time.

Thanks again,
Decadent :)