Monthly Archives: December 2013

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Turkey Curry Pot Pies

This Sunday we’re using the last of the Thanksgiving turkey for Turkey Curry Pot Pie. With it’s buttery crust, rich gravy and a hint of curry, this dish is sure to become a holiday favorite.

Prep time: 30 minutes Cook time: about 1 hour Serves: 4 (Makes about 4 cups)

For the filling:IMG_0593

  • 1 clove garlic minced
  • 1 small yellow onion diced
  • 1 carrot peeled and diced
  • 1/2 cup frozen petite peas
  • 2 Tbsps butter
  • 1/3 cup flour
  • 1 cup turkey or chicken stock
  • 3/4 cup of half and half
  • 1 Tbsp. curry powder (make sure it is less than 3 months old. Spices become weak and develop a funny flavor if they have been sitting in your cabinet for a year)
  • Salt and pepper
  • 2 cups leftover turkey
  • Egg wash (I egg beaten with 2Tbsps water)

Preheat oven to 375 degrees.

Melt butter in a large pot over medium high heat. Add garlic, onions, carrots and peas then saute until onions are translucent and peas are warmed through. Whisk in flour and curry powder until lightly browned, about 1 minute. Add stock and whisk constantly for 30 seconds before adding milk. Continue to whisk for about 2 minutes then add turkey. Salt and pepper to taste then fill ramekins with turkey mixture and set aside while making the pastry.

For the pastry:

  • 1 1/4 cup all purpose flour
  • 1 tsp salt
  • 1 stick of cold butter cut into cubes
  • 6 Tbsps cold water
  1. Mix salt and flour in a large mixing bowl.
  2. Using a pastry cutter or a fork, mix butter and flour until it resembles wet sand. The butter pieces should be smaller then peas.
  3. Add 3 Tablespoons of water first, adding more as necessary. You don’t want the dough to be too wet or dry. Mix until it comes together and starts to form a dough.
  4. Put dough onto a floured surface and form into a ball. You do not need to chill the dough at this point.
  5. Roll the dough out to 12 inches. Cut circles large enough to cover your ramekin and hang over the sides about half an inch

To Finish:

Cover the filled ramekins with the dough and press against the sides of the dish to seal the pie. Cut two little holes in the dough and brush with egg wash. Sprinkle with salt and bake for 45 minutes to an hour until the crust is golden and filling is bubbly.

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