Individual Turkey Potpies Recipe
- 2-1/2 cups cubed peeled potatoes
- 1 cup chopped onion
- 3/4 cup sliced fresh carrots
- 1/2 cup chopped celery
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cups cubed cooked turkey
- 1/2 cup fresh peas
- 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
- 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter, cubed
- 6 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 3 tablespoons Dijon mustard
- 1 tablespoon capers, drained
- 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
- 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 egg
- 1 tablespoon water
- 2 tablespoons grated Parmesan cheese
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Place ramekins on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.