Post by Chuckie on Dec 1, 2014 22:04:27 GMT -5
OK, yet ANOTHER recipe I can't take credit for, but MAN, am it GOOD!!! Here's the link: parade.com/356117/parade/oh-my-turkey-pie/
LEFTOVER TURKEY POT PIES
4 Tbsp unsalted butter
1 small onion, chopped
2 medium carrots, peeled and thinly sliced
1 rib celery, thinly sliced {I used THREE, but I LOVE celery!}
Kosher salt and pepper
4 Tbsp all-purpose flour
2 1⁄2 cups chicken or turkey broth, warmed
1⁄4 cup heavy cream
3⁄4 tsp dried thyme {I forgot, still fine!}
1 1⁄2 cups cooked, shredded, skinless turkey (or chicken) meat
1⁄2 cup frozen peas
2 Tbsp chopped parsley
1 sheet frozen puff pastry, thawed
1 large egg {skipped this part}
1). Preheat oven to 375F. Line a rimmed baking sheet with foil. {FYI, yes, they DO boil over!}
2). Warm butter in a large saucepan over medium-low heat. Add onion, carrot, and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until tender but not browned, 10 minutes.
3). Sprinkle flour over vegetables and cook 3 minutes, stirring frequently. Stirring constantly, pour in broth and cream. Add thyme. Turn heat to medium, bring to a simmer, and reduce heat back to medium-low so mixture gently simmers. Cook about 8 minutes, until mixture is thickened. taste and season with salt and pepper.
4). Remove from heat; stir in turkey, peas, and parsley. Divide mixture among four 8-ounce ramekins. Place on baking sheet.
5). Place puff pastry on a lightly floured work surface. Slice into four 4-inch squares {SIX, as Monkey's were vegetarian}, and place over ramekins. in a small bowl, whisk egg with 1 tbsp water. Brush pastry with egg mixture.
6). Bake until pastry is deep gold and filling bubbles, about 35 minutes. Let stand 5 minutes; serve.
----------------------------------------------------
In our "B", they were done in around 20+ minutes in our "Kansas ramekins" {reusable antique mini pie tins}--as pictured--and OMG, was it GOOD!! Here's a pic of the finished product:
The one in the front is (one of TWO) vegetarian--I used veggie broth instead of turkey/chicken broth for Monkey, BUT followed all the rest of the instructions--halved for her two pies w/her leftover tofurky chunks too...
CHEERS!
Chuckie
UPDATE: Made this "full sized" tonight w/the leftover Christmas turkey. Monkey & I lazed, and she put two store-bought pie crust together to make a bottom crust, and used a puff pastry which she enlarged for the top w/a rolling pin. Was MOST EXCELLENT!!!
LEFTOVER TURKEY POT PIES
4 Tbsp unsalted butter
1 small onion, chopped
2 medium carrots, peeled and thinly sliced
1 rib celery, thinly sliced {I used THREE, but I LOVE celery!}
Kosher salt and pepper
4 Tbsp all-purpose flour
2 1⁄2 cups chicken or turkey broth, warmed
1⁄4 cup heavy cream
3⁄4 tsp dried thyme {I forgot, still fine!}
1 1⁄2 cups cooked, shredded, skinless turkey (or chicken) meat
1⁄2 cup frozen peas
2 Tbsp chopped parsley
1 sheet frozen puff pastry, thawed
1 large egg {skipped this part}
1). Preheat oven to 375F. Line a rimmed baking sheet with foil. {FYI, yes, they DO boil over!}
2). Warm butter in a large saucepan over medium-low heat. Add onion, carrot, and celery, sprinkle with salt and pepper, and cook, stirring occasionally, until tender but not browned, 10 minutes.
3). Sprinkle flour over vegetables and cook 3 minutes, stirring frequently. Stirring constantly, pour in broth and cream. Add thyme. Turn heat to medium, bring to a simmer, and reduce heat back to medium-low so mixture gently simmers. Cook about 8 minutes, until mixture is thickened. taste and season with salt and pepper.
4). Remove from heat; stir in turkey, peas, and parsley. Divide mixture among four 8-ounce ramekins. Place on baking sheet.
5). Place puff pastry on a lightly floured work surface. Slice into four 4-inch squares {SIX, as Monkey's were vegetarian}, and place over ramekins. in a small bowl, whisk egg with 1 tbsp water. Brush pastry with egg mixture.
6). Bake until pastry is deep gold and filling bubbles, about 35 minutes. Let stand 5 minutes; serve.
----------------------------------------------------
In our "B", they were done in around 20+ minutes in our "Kansas ramekins" {reusable antique mini pie tins}--as pictured--and OMG, was it GOOD!! Here's a pic of the finished product:
The one in the front is (one of TWO) vegetarian--I used veggie broth instead of turkey/chicken broth for Monkey, BUT followed all the rest of the instructions--halved for her two pies w/her leftover tofurky chunks too...
CHEERS!
Chuckie
UPDATE: Made this "full sized" tonight w/the leftover Christmas turkey. Monkey & I lazed, and she put two store-bought pie crust together to make a bottom crust, and used a puff pastry which she enlarged for the top w/a rolling pin. Was MOST EXCELLENT!!!