They are often a bit daunting for people who have never made pies, but in reality, they are easy.
To put the lid on the pie, place the rolled dough on the pie pan, and gently press the edge to seal.
They are often a bit daunting for people who have never made pies, but in reality, they are easy.
It is common for the refrigerator to be filled with leftovers and ingredients used in holiday recipes in the week or two after Thanksgiving and Christmas. In my case, it turns out that the 16-pound turkey used for "Friendsgiving" is much more than we need. This made me try to find creative ways to make some meals with all the turkey meat.
Earlier this week, my wife made a recipe for the New York Times Creamy Onion Pie, using only half of the meat sauce (puff pastry dough) and only enough to make a lid for the pie. From the refrigerator, I collected leftover turkey meat, some vegetables still floating around, some aged wine, heavy cream left over from Thanksgiving desserts, and homemade turkey soup. Suddenly, we have all the conditions for making delicious pies.
They are often a bit daunting for people who have never made pies, but in reality, they are easy. You can use homemade pie crusts or buy store-bought pie crusts to make your work easier. In addition, you are free to try different types of vegetables. I have used root vegetables (radish, rutabaga or parsnip) or more traditional methods are peas and celery. Use whatever you float around the crisper drawer.
(Adapted from New York Times Cooking)
1 3/4 cups all-purpose flour, add more as needed
8 tablespoons (1 stick) unsalted butter, cut into pieces and refrigerated
4 cloves garlic, crushed or chopped
About 2 cups cooked turkey, pulled or diced
2 1/2 cups turkey or chicken broth
In a mixer equipped with a paddle attachment, mix flour, salt, and butter at low speed until crisp. When the machine is running, add 2 tablespoons of cold water and eggs. Stir until the dough becomes large.
Divide the dough in half and press each half into a 1-inch thick disc. Wrap each piece tightly in plastic and refrigerate until firm, at least 1 hour. This prevents the butter from becoming too hot when rolling. Let stand at room temperature for 15 minutes before rolling. Alternatively, the dough can be frozen for up to 1 month; thaw in the refrigerator overnight. Wait until the filling is finished before pushing it out.
Preheat the oven to 400 F.
Using a heavy-bottomed pan or Dutch oven, heat the carrots, potatoes, and onions in oil over medium heat for 10 minutes. Add garlic and turkey, season with salt, pepper, and poultry seasoning. Glaze the pan with a little red (or white) wine and scrape the crispy skin from the bottom of the pan.
Add flour and stir to cover all ingredients. Add turkey stock, heavy cream, and another healthy wine. Bring to a simmer, stirring occasionally. Let the mixture reduce until the potatoes feel cooked and the filling is shiny and thick. Remove from the heat and pour into your pie container. I used a deep ceramic pie pan, but a separate ramekin can be used to make individual pie, even a shallow Dutch oven.
To put the lid on the pie, place the rolled dough on the pie pan, and gently press the edge to seal.
On a lightly floured surface with a lightly floured rolling pin, roll 1 piece of dough into a circle that is slightly larger than the container to be used (or if you make multiple small pies). Cover the container (vessel) and gently press the edge to seal. Use a fork to poke holes and/or cut several vents to allow steam to escape during baking.
Place on a baking sheet and place in the oven for 30 to 40 minutes, or until the crust is golden brown and bubbly. Please be patient and let the pies cool slightly before serving, they will be hot inside.
Lukas Southard is the newsletter manager of The Eagle. Before joining The Eagle, he was a chef, all-animal butcher, and well-trained sommelier in California and New York City.
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