Saturday, November 15, 2014

Turkey Bacon Pot Pie

Left over turkey? No sweat. Turkey pot pie to the rescue.
I love a pot pie. I love pot pie that makes me feel like I'm eating turkey with gravy along with a flaky, flavorful crust.
I also love turkey club sandwiches with bacon. Add some bacon to our pot pie and we're on.

 
Left-over turkey
 
plus vegetables sautéed in bacon fat
 
 
plus a pate brisee made with butter, bacon and lard
equals:


 
 
TURKEY BACON POT PIE
Serves 6-8
 
4 slices of bacon, chopped
1 large onion, chopped
2 carrots, 1/2 inch dice
1 sweet potato, 1/2 inch dice
2 stalks celery, 1/2 inch dice
5 sage leaves, minced (or, one teaspoon dried sage)
2 tablespoons flour
2 cups turkey or chicken stock
1 cup frozen peas
4 cups cooked turkey cut into bite sized pieces
salt
black pepper
 
One recipe bacon pate brisée (below)
One egg, whisked
 
·        Fry the bacon in a large saucepan just until some fat is rendered. The bacon should still be soft, not crispy.
·        Add the onion, carrots, sweet potato, celery and sage. Sauté until slightly softened (al dente).
·        Add a little olive oil or butter if the vegetables seem too dry.
·        Add the flour and stir to coat vegetables.
·        Add the stock and stir until the sauce is thickened.
·        Add the peas and then the turkey and season with salt and pepper.
·        Pour into a 3 quart baking dish and allow to cool to room temperature before topping with crust.
·        Preheat oven to 425 F.
·        Roll out the pate brisée into a circle and place on top of the cooled filling.
·        With a sharp knife, cut a couple of slits in the crust to vent the steam.
·        Brush crust with whisked egg and bake until crust and nicely brown and filling is hot. About 30-35 minutes.
·        Let cool for ten minutes before serving.
 
You may prepare the pot pie up to placing the pate brisée dough over the filling. Wrap in plastic and then foil and freeze. When it's time to bake, pull from the freezer, brush with egg and bake in 375 degree oven for 50 minutes or until crust is nicely browned. If the filling is not piping hot, place foil over the crust and continue to bake for another 10 minutes. 
 
BACON PATE BRISÉE
Yield: one 9” pie crust
Two slices bacon, diced
6 oz. flour (1 ¼ cups)
7 Tablespoons butter, cut into ½” cubes
½ t. salt
~1/4 cup cold water
1 t. cider vinegar
·        Fry the bacon over low heat until crispy. Remove bacon to a paper towel, strain fat through a another piece of paper towel  into a small bowl and place in freezer to cool. You should have about 1 tablespoon fat. Chop bacon to very small pieces.
·        Combine water and vinegar.
·        Combine flour, salt, cooled bacon, cooled bacon fat and butter in the bowl of a food processor and pulse to a coarse texture.
·        Pour just enough water through feed tube of processor to bring dough together.
·        Remove from processor bowl and form into a large disc.
·        Wrap and plastic and let chill for at least ½ hour.
 
Ready? GO!


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