This is the ultimate comfort food for the fall season, hot, hearty, savory and tasty. Also this is the best way to serve left over turkey from your Thanks Giving dinner. You can make the pastry dough from scratch in your kitchen or you can buy them from your local bakery store. It takes about an hour and a half if you make your own or it takes five minutes of driving to your bakery, the option is yours.
- make sure you dust the counter top and roller with flour before rolling the dough
- poke several small holes on the pie shell to allow steam to escape
- put the Casserole container on a tray to avoid sauce from overflow – so you don’t have to clean up the oven
Time to prepare: about 45 minutes; serve 4
Turkey meat (cut into small cube) 1 cup
Sweet corn 1/2 cup
Carrot (small cube) 1/2 cup
Onion 1/2 cup
Celery 1/2 cup
Chicken gravy 2 cups
Salt and pepper to taste
Roll out the pastry dough on the counter top to a rectangular shape. Put two tea spoons of butter in a small pot under medium heat. Add all the vegetables in the pot and stir frequently until soften, add pinch of kosher salt and pepper to taste. Finally pour in the gravy and mix well. Fill the Oval Casserole till 3/4 full to allow expansion and place the rolled out pastry dough on top. Seal the dough along the edge of the the casserole with your finger. Puncture several holes on top of the dough so steam can escape. Brush with egg wash and place in oven under 375F for 30 minutes or untill golden brown.
A lovely coating for a pie can be achieved with a simple egg wash.
- 1 Tbsp heavy cream, half and half, or milk
- 1 large egg yolk
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
- 2 1/2 cups all-purpose flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
2 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.