TURKEY PIE WITH POTATOES, SQUASH, CHARD AND CHEDDAR
This layered savory pie is basically a complete dinner encased in pastry, and quite an elegant way to have Thanksgiving leftovers (though it can be made any time of year). Serve it with gravy and cranberry sauce, or keep it light with a refreshing green salad.
Provided by David Tanis
Categories pies and tarts, main course
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Roll puff pastry into 2 rounds, one 12 inches in diameter, the other 10 inches in diameter. Line the bottom and sides of a 9-inch springform pan with the larger round. Refrigerate lined pan and remaining pastry round while preparing the filling ingredients.
- Put a skillet over medium heat and add bacon. Cook until barely crisp and add onion, stirring until softened, about 2 minutes. Combine bacon-onion mixture with cooked chard and season with salt, pepper and red pepper flakes.
- Layer the ingredients into the pastry: First make an even layer of the mashed potatoes, covering the bottom completely. Sprinkle with a handful of grated cheese. Mix turkey meat with rosemary and season with salt and pepper. Distribute in an even layer and sprinkle with a handful of cheese. Add a layer of chard-bacon mixture and cheese, followed by a final layer of squash and cheese.
- Fit the smaller round of pastry on top and crimp together with bottom pastry, leaving the crimped edge inside the rim. Brush top with beaten egg and cut 2 or 3 vent holes in the surface with a paring knife.
- Bake for 20 minutes, then turn heat to 350 degrees and continue to bake for 40 minutes more, or until an instant-read thermometer registers 160 degrees. Let rest 5 minutes, then carefully remove sides of springform pan. If sides of pie seem soft, bake for another 10 minutes with sides removed. Let rest for 15 minutes before serving. If desired, serve with gravy or a green salad.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams
TURKEY POTPIES
With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. -Laurie Jensen, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 pies (6 servings each).
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.
Nutrition Facts : Calories 287 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 542mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
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