Savoury Turkey Veronique Rustic Meat Pie
Ingredients
For the Pot Pie:1 pound of ground turkey
1 small onion (diced)
1 tbsp. olive oil
Salt & pepper to taste
1 1/2 tsp. Provencal Herb seasoning
1/4 cup white wine
1 cup evaporated milk
1/4 cup flour
1/4 cup mayonnaise
1 cup seedless green grapes (cut in 1/2)
For the Pastry Topping: 1 1/3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 butter (melted)
1/3 cup milk
1 egg (beaten with 1 tbsp. of water)
Preparation
1
Preheat oven to 425º F
2
Grease a dish (round, square or rectangular) and set aside
3
In a measuring cup combine the evaporated milk and flour till smooth
4
Add the salt, pepper and Provencal Herb seasoning, combine and set aside
5
For the Pot Pie:In a skillet heat oil over over med-high heat
6
Sauté the turkey until no longer pink (about 5 minutes)
7
Add the diced onion and sauté for another 5 minutes
8
Add the wine and sauté for 2 minutes
9
Add the flour/milk mixture and cook for 2-3 minutes until thickened
10
Remove from heat and stir in grapes
11
Place meat mixture into prepared casserole dish and set aside
12
To make the Pastry Topping: Combine flour, baking powder and salt in a bowl
13
Add milk and butter, and combine to form a ball
14
On a floured surface, knead dough several times
15
Using a rolling pin, roll to about 1/4 inch thickness (roll out to the shape of your casserole dish)
16
Using a knife (or pizza cutter) cut the dough into 1/2 wide strips
17
Place strips on top of casserole forming a lattice (or just criss cross the strips if that is easier)
18
Beat the egg and water, and brush the top of the pastry
19
Bake for approximately 23-25 minutes
20
Pastry should be browned, and meat mixture should be bubbling
21
ENJOY!!
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About
Savoury Turkey Veronique Rustic Meat Pie combines ground turkey, grapes and a white wine cream sauce under a rustic lattice crust.
Yield:
1 Pot Pie
Added:
Wednesday, November 16, 2016 - 6:22am
