Chicken and Turkey Pie

Chicken and Turkey Pie

August 16, 2009
  • 200 grams cold butter
  • 2 cups white flour
  • 1 egg
  • 3 tablespoons cold water
  • 0.5 teaspoons salt

In a food processor combine flour, egg, salt and butter cubes. When the mixture turns into crumbs, add half of the water you have. If the mixture turns into a ball, stop processing, if not, add the remaining water. When you get a ball of dough, take it out, wrap it and put it in a freezer for an hour. 

  • 200 grams ground turkey
  • 1 teaspoons thyme
  • 1 teaspoons cumin
  • 0.5 teaspoons garlic powder
  • 1 teaspoons dried parsley

While the dough is in the freezer, prepare the turkey meatballs. Combine the ground turkey with the spices and set aside until needed. 

  • 200 grams chicken (preferably leftovers)
  • 2 chopped onions
  • 1 carrot
  • 1 courgette
  • 1 cups white wine
  • 2 tablespoons white flour
  • parsley leaves
  • frying oil, salt, pepper
  • 1 tablespoons butter
  • 2 bay leaves
  • beaten egg

Heat some oil in a large pan. Fry the chopped onions. When the onions are golden, add the carrot rings and the spices and mix well. If you are using raw chicken, chop it now and add it to the pan. Also add the white wine and stir.
With wet hands, make small balls from the turkey mixture that you set aside earlier. Add the meatballs to the pan and let everything cook for a while. If the liquids evaporate too quickly, add some boiling water, but be careful not to end up with too much sauce.

When the turkey meatballs are done, add a tablespoon of butter and two tablespoons of flour. Carefully stir everything, until the flour dissolves. If you are using chicken leftovers, add them now. This is also the time to add the courgette and the parsley, if wanted. Let the sauce to thicken and than turn off the heat. Let it cool for a while.
Turn on the oven to high heat. Oil a medium baking dish. Put the turkey and chicken mixture in it. Take out the dough from the freezer and roll it out, so it would cover the baking dish. Cover the dish with the dough, brush it with a beaten egg and put it in the oven until the dough is golden (half an hour or so). Serve hot with a drizzle of balsamic vinegar or Worcestershire sauce.

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