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Ingredientes
- 6 Tbsp. Unsalted butter, (3/4 stick)
- 1 c. Minced yellow onions
- 1/2 c. Minced celery Salt and freshly grnd black pepper to taste
- 6 Tbsp. Bleached all-purpose flour
- 2 c. Chicken Stock or possibly canned chicken broth
- 1 c. Half-and-half
- 1 c. Peeled and diced Idaho potatoes, cooked in boiling salted water till tender, 4 to 5 min
- 1 c. Leftover sweet potatoes
- 1 c. Diced carrots, cooked in boiling salted water till tender, 4 to 5 min (Or possibly any leftover vegetables from Thanksgiving)
- 1 c. Sweet young peas, fresh or possibly frzn (defrost if frzn)
- 2 c. Shredded cooked turkey, white and dark meat
- 2 Tbsp. Finely minced fresh parsley leaves
- 1 x Recipe Basic Savory Pie Crust, (see below)
- 3 1/4 c. Bleached all-purpose flour
- 1 tsp Salt
- 1 1/2 c. Cool lard or possibly solid vegetable shortening
- 4 Tbsp. Ice water, as needed, up to 5
Direcciones
- 1. Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan.
- 2. Heat the butter in a large saute/fry pan over medium-high heat. Add in the onions and celery, season with salt and pepper, and cook, stirring, for 2 min. Stir in the flour and cook, stirring, for 3 to 4 min to make a blond roux. Stir in the chicken stock and bring the liquid to a boil.
- Reduce the heat to medium-low and simmer till the sauce begins to thicken, 4 to 6 min. Stir in the half-and-half and continue to cook for another 4 min. Season with salt and pepper. Stir in the potatoes, carrots, peas
- (or possibly any other leftover Thanksgiving vegetables), turkey, and parsley, season with salt and pepper, and mix well.
- 3. Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake till the crust is golden and crusty, 25 to 30 min. Let cold for 5 min before slicing to serve.
- Basic Savory Pie Crust:(Makes 2 pie crusts, sufficient for one 9-inch and one 10-inch crust)
- 1. Combine the flour and salt in a large mixing bowl. Add in the lard and work it in with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time, working it in with your hands. Add in only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and chill for at least 30 min.
- 2. Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pcs and put the second half back in the refrigerator. For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so which you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.
- NOTES : From Chef and author Emeril Lagasse's cookbook, "Emeril's TV Dinners"
