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Best Turkey Potpie
P r 4-5 persona duhen:
Ingredients
1. Piecrust
2. 1 1/4 cups flour
3. 1/4 tsp. salt
4. 4 tbsp. cold unsalted butter
5. 3 tbsp. solid vegetable shortening
6. 3 tbsp. cold water
7. Turkey and Vegetable Filling
8. 4 tbsp. butter
9. 1 medium-size onion, chopped
10. 1 stalk celery, chopped
11. 1/4 cup flour
12. 1 1/4 cups chicken or turkey stock
13. 1 1/4 cups milk
14. 1 tsp. crumbled or powdered dried sage
15. 3/4 tsp. dried thyme
16. Salt and pepper, to taste
17. 2 cups diced cooked turkey
18. 2 cups leftover vegetables (If you don't have enough,
you can substitute frozen vegetables)
19. Glaze
20. 1 egg yolk
21. 1 tbsp. milk
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P rgatitja:
Steps Make the Piecrust Dough: In a large mixing bowl, whisk together the flour
and salt. Cut the butter into 7 or 8 pieces and drop them into the flour.
Add the vegetable shortening too
With clean hands, lightly toss the mixture, breaking up the pieces of butter
and vegetable shortening to about half their original size.
Now use a pastry blender to turn the mixture into coarse crumbs about the size
of baby peas. When you're finished, the dough should be evenly moist.
Using a measuring spoon, sprinkle the cold water over the dough. With a big fork,
stir the mixture, pressing down on it occasionally, until it packs together.
If it continues to seem a little dry, add 1 or 2 more teaspoons of water.
Gather up the dough and pack it like a snowball. On a lightly floured surface,
gently knead the dough once or twice. Then put the dough on a long sheet of
plastic wrap and press it into a disk about I inch thick. If the edges of
the disk crack, just pinch them back together. Wrap the disk and refrigerate
it for 1 hour while you make the filling.
Prepare the Filling : Melt the butter in a large saute pan over medium-low heat.
Stir in the onion and celery. Cover the pan and gently sweat the vegetables for
about 8 minutes, stirring occasionally. Then stir in the flour. Increase the heat
slightly and continue to cook and stir the mixture for 1 more minute.
Add the stock to the pan, whisking to evenly blend all of the ingredients. As the
stock starts to thicken, whisk in the milk, sage, thyme, and salt and pepper.
Depending on the saltiness of the stock you've used, you will likely need about
1/2 teaspoon of salt. Start with a little less, then taste the sauce and add more if needed.
Stir in the turkey and vegetables and simmer the mixture, stirring often,
for 2 minutes. Remove the pan from the heat.
Generously butter a 2-quart round, shallow casserole (about 8 1/2 to
9 1/2 inches with sloping sides). Transfer the filling to the casserole and
smooth the top with a spoon. Let the filling cool for about 15 minutes.
Meanwhile, heat the oven to 400 degrees.
Roll the Crust and Top the Pie: While the oven heats, roll the pastry
for the top crust. Put a sheet of waxed paper (about 12 inches long)
on your work counter and lightly flour it. Put the pastry on the waxed
paper and dust it and your rolling pin with flour. Roll the dough into
an 11-inch disk. Start in the middle and push the pin out toward the
edge of the disk, turning the paper as needed to roll the dough evenly.
Invert the crust, with the paper, so it is centered atop the filling.
Peel away the waxed paper and gently fit the edge of the crust into the dish.
In a small bowl, whisk the egg yolk and milk for the glaze. Lightly brush
the glaze onto the crust. Then use a fork to poke 2 or 3 steam vents in the pastry.
Bake the potpie on the center oven rack for 40 minutes, until well browned.
Slide an aluminum foil-lined baking sheet onto the shelf below the pie,
to catch any spills. Transfer the potpie to a cooling rack and cool
for 10 minutes before serving. Serves 6.
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