CITY TAVERN COLONIAL TURKEY POT PIE
1/2 cup vegetable oil
1 tablespoon chopped fresh thyme, divided use
3 tablespoons chopped fresh parsley, divided use
1 medium shallot, chopped
4 cloves garlic, chopped
1 (8 pound) whole turkey
1 large white onion, diced
4 ribs celery, diced
2 large carrots, diced
1 cup dry white wine
1 quart turkey stock
1 cup shelled fresh peas
1 cup sliced button mushrooms
1 cup chopped red skinned potatoes
2 cups heavy (whipping) cream
To taste salt and freshly ground black pepper
1/4 pound unsalted butter, softened
1/2 cup all-purpose flour
3 pounds puff pastry, cut in rounds to fit 16 ramekins
1 large egg, beaten with 1 teaspoon water
In a small bowl, mix together oil and 1 1/2 teaspoons each thyme, parsley, shallot and garlic. Reserve remaining herbs.
Rub oil-seasoning mixture over turkey. Place turkey on a tray, cover with plastic wrap and refrigerate overnight.
Place turkey on a rack in a shallow roasting pan in a preheated 450 degree F oven. Immediately reduce temperature to 350 degrees F. Roast turkey for about 2 1/2 hours or until a meat thermometer inserted into the thigh reads 175 degrees F.
Remove turkey from the oven and let cool slightly. Remove skin and meat from bones. Cut turkey meat into 1-inch pieces and reserve. Discard skin and bones.
Discard all but 3 tablespoons pan drippings in the roasting pan. Heat drippings in pan on stove top. Add onion, celery and carrots and saute over medium heat for 3 minutes, until tender.
Add wine to deglaze pan, loosening any browned bits on pan. Add turkey stock, peas, mushrooms and potatoes. Bring to a boil over medium heat. Add heavy cream and reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste. Bring to a boil over high heat and add shredded turkey. Bring back to a boil. Reduce heat and simmer about 5 minutes, until ingredients are fully cooked.
In a small bowl, combine the butter and flour into a paste. Slowly stir butter-flour mixture into turkey mixture until it is combined and mixture is thickened.
TO PREPARE AND BAKE THE PIES:
Ladle turkey mixture into 16 (8 ounce) individual ramekins. Cover each with puff pastry circles, allowing a 1-inch overhang. Crimp pastry to edge of the bowl. Using a fork, gently prick pastry to allow steam to escape, being careful not to break the dough. Gently brush egg mixture over the surface of puff pastry.
Bake in a preheated 350 degree F oven for 12 to 15 minutes, until pastry edges are brown.
Makes 16 servings
From: This recipe is on the award winning Children's Menu at the City Tavern, Philadelphia, PA. Recipe developed by Chef and Proprietor Walter Staib
Source: The National Turkey Federation
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