NOVEMBER 29, 2015: THANKSGIVING TURKEY POT PIES
For The Crust:
1 stick butter, cold, cut into small pieces
1 8oz package cream cheese, cold, cut into small pieces
1 ½ cup all-purpose flour
Pinch kosher salt
1 egg yolk
1 to 2 tbsp cold water
Combine in the food processor the flour and salt, pulse briefly to combine.
Add the butter and cream cheese pieces and pulse until they are incorporated and the mixture looks like Parmesan cheese.
Add the egg yolk and one tbsp of the water. Pulse until the dough comes together in a ball. If too dry, add a little more water.
Dump the dough out on the board and knead it a couple times,
then form it into a disc and wrap in plastic and refrigerate until needed.
For The Roasted Vegetables:
1 large onion cut into ½ inch pieces
1 cup of ½ inch carrot pieces
2 cups butternut squash, cut into ½ inch pieces
2 cups white mushrooms, stems trimmed and quartered
3-4 cloves of garlic, still in their paper
Toss all the above in a large bowl, coat with oil and sprinkle with salt.
Spread on a sheet pan and roast in a 375 degree oven for 20 – 30 minutes until browned and the squash is knife tender.
For The Filling:
The Roasted Vegetables
2 cups of left over Thanksgiving turkey, shredded
1 cup of green beans, cut into ½ inch pieces
2-3 tbsp finely chopped sage
Combine everything in a large bowl, remembering to peel the roasted garlic cloves and dice them.
For The Gravy:
4 cups left over Thanksgiving gravy
(or, if you don’t have enough…)
4 tbsp butter
4 tbsp flour
4 cups turkey stock
(preferably homemade from your turkey bones!)
Melt the butter in a sauce pan over low heat.
Add the flour and stir frequently until the mixture is smooth and light brown in color, about 4-5 minutes.
Gradually add the stock, whisking constantly until it is all incorporated and smooth.
Continue to whisk and simmer until the gravy thickens, about 10 minutes. Taste and add salt as needed.
Place the filling loosely in 4 or more ramekins or a casserole dish, to about ¾ full.
Add gravy to each to cover.
Assemble The Pot Pies:
Roll the dough out to less than ¼ inch thick.
Cut rounds for each dish, making sure to leave enough for the dough to hangover the side.
Coat the top edge of each dish with egg wash (1 egg beaten with 2 tbsp water).
Then lay the dough rounds on top and press over the side.
Brush egg wash over the dough and cut a couple slits for the steam to escape while cooking.
Bake for 30-35 minutes in a 375 degree oven, until hot and bubbly.