New Castle News

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November 30, 2013

Culinary Conversation: Got turkey leftovers? Achieve pot pie perfection

(Continued)

NEW YORK — Glaze:

1 egg yolk

2 tsp. heavy cream

1⁄2 tsp. paprika

Directions: If you’re roasting a half-breast of turkey, preheat oven to 325 degrees. Lightly rub turkey with oil and roast in shallow pan until temperature probe registers 170 degrees, 50-60 minutes. When cool enough to handle, remove meat from bones and cut into 3⁄4 inch dice. If not using immediately, keep refrigerated.

Cook bacon, if using, until crisp. Remove to paper towels to cool, then crumble.

In a large saucepan, melt butter, then add onion and sautover medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.

While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.

To the softened onions, add flour and cook, stirring constantly, for 2 minutes.

Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.

Stir in salt, pepper and 1⁄4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.

To assemble pot pies: Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. (If there’s any leftover filling, serve it on toast!)

To prepare glaze: In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.

Remove crust dough from plastic wrap (remember: you took it out of the refrigerator 30 minutes ago), and place on lightly floured surface. Roll dough into a 10- by 16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. (You’ll use the remaining inch of pastry to make decorative leaves.)

With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.

With a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. Arrange 2 or 3 leaves on each pie. Stir paprika into the remaining egg glaze, then paint the leaves with this tinted mixture.

Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.

(Distributed by Scripps Howard News Service, www.shns.com.)

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