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All-American Turkey Potpie cont.
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1/4 teaspoon dried tarragon
1/4 teaspoon pepper
In a food processor, combine flour and salt; cover and pulse to blend. Add cheese;
pulse until fine crumbs form. Add shortening and butter; pulse until coarse
crumbs form. While processing, gradually add water until dough forms a ball.
Divide dough in half with one ball slightly larger than the other; wrap in
plastic wrap. Refrigerate for 30 minutes. For filling, in a large saucepan,
saute the potatoes, carrots, celery, onion and garlic in butter for 5-6 minutes.
Add broth; cover and cook for 10 minutes or until vegetables are tender. In a
small bowl, combine flour and milk until smooth. Gradually add to vegetable
mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the
remaining ingredients; simmer 5 minutes longer. Roll out larger pastry ball to
fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour
hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place
over filling. Trim, seal and flute edges. Cut slits in top or make decorative
cutouts in pastry. Bake at 350° for 35-45 minutes or until crust is light
golden brown. Serve immediately.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |