Country-style turkey pie with herb pastry

6 Servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
3 cups Milk
1 teaspoon Salt
2 tablespoons Sherry,dry
2 cups Turkey meat,diced/cooked
1 cup Carrots,cooked
1 tablespoon Butter,melted,for pastry
⅓ cup Flour,all-purpose,sifted
1 tablespoon Chicken broth
½ teaspoon Worcestershire sauce
3 drops Tabasco sauce
1½ cup Mushrooms,sliced/fresh
1 can Onion,sm,whole,drained(8oz)
1 tablespoon Parmesan cheese,grated
1½ cup Flour,all-purpose,sifted
¼ teaspoon Poultry seasoning
⅓ cup Milk,cold
1 tablespoon Parmesan cheese,grated
¾ teaspoon Salt
½ cup Shortening
Butter,melted

Directions

HERB PASTRY

1. Prepare Herb Pastry; set aside. 2. Melt ¼ 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 1½-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 ⅛-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.

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