- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 sheet frozen puff pastry, thawed
- 1 Eggland's Best Egg
- 1 tablespoon water
- 2 tablespoons grated Parmesan cheese
- In a large skillet, saute the potatoes, onion, carrots and celery in
- oil for 8 minutes. Add garlic; cook 1 minute longer. Stir in the
- turkey, peas, thyme, rosemary, salt and pepper; heat through.
- In a large saucepan, melt butter. Stir in flour until smooth;
- gradually add milk, broth and cream. Bring to a boil; cook and stir
- for 1-2 minutes or until thickened. Stir in the mustard, capers,
- herbs, nutmeg, salt, pepper and potato mixture. Divide among six
- greased 10-oz. ramekins.
- On a lightly floured surface, roll out puff pastry into a 13-in. x
- 9-in. rectangle. Cut into six squares. Place one pastry over each
- ramekin; pressing to seal edges. Beat egg and water; brush over
- pastry. Sprinkle with cheese.
- Place ramekins on a baking sheet. Bake, uncovered, at 400° for
- 20-25 minutes or until golden brown. Yield: 6 servings.
Nutritional Facts: 1 potpie equals 620 calories, 34 g fat (15 g saturated fat), 126 mg cholesterol, 864 mg sodium, 55 g carbohydrate, 6 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.