Country-style Turkey Pie With Herb Pastrycasseroles, poultry 1/4 cup butter or margarine 3 cup milk 1 teaspoon salt 2 tablespoon sherry,dry 2 cup turkey meat,diced/cooked 1 cup carrots,cooked 1 tablespoon butter,melted,for pastry 1/3 cup flour,all-purpose,sifted 1 tablespoon chicken broth 1/2 teaspoon worcestershire sauce 3 drop tabasco sauce 1 1/2 cup mushrooms,sliced/fresh 1 can onion,sm,whole,drained(8oz) 1 tablespoon parmesan cheese,grated ----HERB PASTRY---- 1 1/2 cup flour,all-purpose,sifted 1/4 teaspoon poultry seasoning 1/3 cup milk,cold 1 tablespoon parmesan cheese,grated 3/4 teaspoon salt 1/2 cup shortening 1 butter,melted 1. Prepare Herb Pastry; set aside. 2. Melt 1/4 cup butter; blend in flour. 3. Stir in milk slowly. 4. Add chicken broth, salt and Worcestershire sauce; cook, stirring, until sauce boils and thickens. 5. Stir in sherry and Tabasco. 6. Add turkey meat, mushrooms, carrots and drained onions; heat. 7. Turn into a 1 1/2-quart baking dish; place pastry over dish, fluting edge of pastry against rim. 8. Bake in preheated 400'F. oven 20 minutes, until pastry is almost done. 9. Brush top with 1 tablespoon melted butter; sprinkle with cheese. 10. Bake 10 minutes longer, until nicely browned. Cut 3 small slits in pastry crust and set baked pastry turkeys in place. *** HERB PASTRY *** 1. Combine flour with salt and poultry seasoning; cut in shortening until particles are about the size of peas. 2. Sprinkle with cold milk, using just enough to make dough hold together. 3. For decorative turkey cut-outs, pinch off a piece of dough, rool about 1/8-inch thick, and cut out two small turkeys. 4. Roll remaining pastry to fit top of baking dish; cut a third turkey from center. 5. Bake turkeys on an ungreased baking sheet 15 minutes, brushing them with butter and sprinkle with cheese, as for top of pie. |
