CANADIAN LIVING NOVEMBER 2019 | 101TURKEY PIE
IN A PAN
MAKES 4 TO 6 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 1¼ HOURS
5 tbsp olive oil, divided
1 onion, chopped
½ carrot, diced
½ rib celery, diced
2 cloves garlic, minced
2 cups button mushrooms,
quartered
salt and pepper
2 tsp fresh rosemary leaves
½ tsp dried thyme
¼ cup all-purpose flour
1 cup chicken or turkey broth
1 cup 3.5% homogenized milk
½ tsp paprika
2 cups diced cooked turkey
1 frozen puff pastry sheet,
thawed
1 egg
In large ovenproof saucepan, heat
1 tbsp oil over medium high heat;
cook onion, carrot, celery and garlic,
stirring often, until mixture starts to
soften, 4 to 5 minutes. Add mush-
rooms; cook, stirring, until they
are lightly golden, 3 to 4 minutes.
Season with salt and pepper. Stir in
rosemary and thyme. Remove from
pan and set aside.
In same saucepan, whisk
together remaining olive oil and
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constantly until mixture starts to
brown, about 2 minutes. Slowly
pour in broth and milk, whisking
constantly, until smooth. Stir in
paprika; simmer, stirring often,
until sauce is thickened, 3 to 4
minutes. Gently stir in turkey and
reserved vegetable mixture; remove
from heat.
Preheat oven to 400°F. On lightly
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pastry sheet into 12-inch square.
Cut into 3-inch squares. In small
bowl, whisk egg with 1 tbsp water.
Place pastry squares on top of tur-
key mixture, overlapping slightly.
Beat egg lightly with 1 tbsp water;
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Place saucepan on baking sheet;
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35 minutes. Let stand for 10 minutes
before serving.
PER EACH OF 6 SERVINGS about 405 cal, 21 g pro,
24 g total fat (7 g sat. fat), 27 g carb (2 g dietary
fibre, 6 g sugar), 80 mg chol, 275 mg sodium.