But you'll need yesterday's recipe before starting this one today, so get started!
|Pic of my TV screen - the savory pies|
|Free Form Puff Pastry Turkey Pie|
The first part was making a puffed pastry (see yesterday's blog post for that recipe). While the recipe on the TV show did not absolutely specify a puffed pastry, it certainly looked like it had many hallmarks of one. So, my plan was to make a slightly enriched version of a puffed pastry. I made that and got it in the fridge to rest for the night.
|Slice of the Pie|
What struck me the most about the pies on "City Bakes" was their ornateness. They were so overwhelmingly beautiful. That said, it is in no way necessary to spend time in that much decoration. The pie could easily be made using a good pie pastry, either in the same manner as with this recipe (below) or as a rustic Galette. But, having made a puffed pastry for croissants a few months back, I felt a little more prepared to attempt something like this, in all its ornate glory.
And "glory," it certainly was. In every way, this pie was just stellar. The ornate decorations came out beautifully, over top of the pastry case itself, which was also stellar; the bottom just as nicely browned and as crispy as the top, puffed beautifully and with such an enchantingly lovely golden brown.
The next part was the filling for this pie. The filling came out just an absolute delight of flavors. I used leftover turkey breast for the filling meat, but in this recipe, chicken - even just a rotisserie chicken from the supermarket - would do. My mixture was inspired, if I do say so myself, because it was all I had hoped for.
I have been trying to get some good greens and other vegetables into our food, things my husband has never been wont to eat in past. Kale, not having huge flavor, per se, is easy to cut into a very fine chiffonade and slip into soups or other foods such as this turkey mixture. A chiffonade is easily accomplished by stacking leaves and rolling them, cigar-like, then slicing across the "cigar" very finely. Basil in chiffonade is lovely over a tomato salad or tomato soup. Kale, while usually found curly, is a little more challenging to roll and slice this way, but it can still be accomplished, and the little "threads" of kale all but disappear in the mix.
|Hot Pepper Mustard Relish|
Free-Form Puff Pastry Turkey Pie
|Free Form Puff Pastry Turkey Pie|
1 recipe Puffed Pastry Dough
2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
½ teaspoon salt
2 cloves garlic, finely minced
3 cups finely chopped leftover turkey
2 hard-boiled eggs, finely chopped
4 ounces Chevre goat cheese, crumbled
2 cups kale in fine chiffonade, no stems
¼ cup minced parsley
2 tablespoons fresh rosemary leaves,
½ teaspoon salt
½ teaspoon white pepper
⅓ cup Hot Pepper Mustard Relish
1 egg + 1 tablespoon water,
for egg wash
The day before, make the Puffed Pastry recipe. You will need about half the recipe, so use the other half of the dough and make some croissants - you won't be sorry. If not making your own Puffed Pastry, simply thaw a box of store-bought puff pastry sheets.
MAKE THE FILLING: Heat a skillet over low heat and add in the butter and olive oil. Once butter is melted, add the chopped onion and the first ½-teaspoon salt. Stir to coat the onion pieces and allow the onion to cook, very slowly, stirring occasionally, until beautifully golden brown and caramelized. This can take nearly an hour, depending on how low your burner will go. Add in the garlic and stir for 3 minutes more.
While onion is caramelizing, place the chopped turkey in a mixing bowl, along with the hard boiled eggs. Add in the onion and garlic, once done, and add in all the remaining ingredients except the egg wash. Stir the mixture to evenly distribute the ingredients. Set aside.
|Free Form Puff Pastry Turkey Pie. Before and after baking.|
MAKE THE PIE: Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside. Cut off and roll out about half the Puffed Pastry to fairly thin, about one-sixteenth of an inch. Cut a piece for the base of the pie about 8 x 12-inches. Set this onto the baking sheet lined with parchment. Cut another rectangle, just slightly larger, about 9 x 13-inches. Pour the filling mixture onto the base piece of pastry, pressing into a mound down the middle of the pastry, leaving plenty of edge space clear. Brush the free edges with some of the egg wash. Place the larger rectangle over top of the filling, smoothing the edges to match with the bottom crust and pressing any air out of the center. Press down on the edges to seal them together. Brush the entire top of the crust with egg wash.
|Free Form Puff Pastry Turkey Pie - before baking|
|Cutting decorative strips|
Bake the pie in the center of the oven for about 30 to 35 minutes, until nicely golden brown. Using a spatula (or two) slide the pie onto a decorative plate or tray to serve.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website, Tumblr, Facebook, and Pinterest.