Sunday, November 30, 2008

Turkey Leftovers Part II

Mini Turkey Pot Pies
using Dorie Greenspan's Good For Almost Everything Pie Dough
adapted from Food Network

For Pie Crust:

Good for Almost Everything Pie Dough

- makes enough for a 9- mini pot pies -


1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening (non-trans fat), cut into 2 pieces
About 1/4 cup ice water


Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, add 3 tablespoons of the water—add a little water and pulse once; add some more water and pulse again; and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water, or even a few drops more, to get a dough that will stick together when pinched. If you've got big pieces of butter, that's fine. The dough is ready and should be scraped out of the work bowl and on to a smooth work surface.

Shape the dough into a disk and wrap it. Refrigerate the dough at least 1 hour before rolling. (If the ingredients were very cold and you worked very quickly, you might be able to roll the dough immediately—you'll know: the dough will be as cold as if it had just come out of the fridge.) The dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month.

Roll dough out and cut into 18 4-inch circles about 1/4 inch thick. Refrigerate until ready to use.

For Filling:

1 1/2 cup turkey, chopped
1 1/2 cup frozen veggies (green beans, carrots, corn)
1/2 cup leftover gravy
2/3 cup water
salt and pepper to taste

Cook all ingredients in a sauce pan over medium-low heat until heated through (about 15 minutes).

Assemble and Bake:

Pre-heat oven to 400 degrees. Take pie dough circles out of refrigerator. Spray 9 muffin cups from a muffin pan with cooking spray. Line the cups with 9 pie dough circles. Fill each cup with 2 tablespoons of filling. Top each cup with the remaining 9 pie dough circles. With a knife, cut the tops of each pie with a small 1/4-inch "x" to vent. Spray the top with cooking spray. Bake at 400 degrees for 30 minutes.

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