by Jennifer Ann
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Photo by Jennifer Ann
Jennifer Ann's Notes:
Expand4 cups shredded turkey breast Ask a question about this ingredient
5 tablespoons good quality olive oil, divided Ask a question about this ingredient
1 tablespoon finely minced shallot Ask a question about this ingredient
zest from one lemon, preferably organic Ask a question about this ingredient
2 tablespoons chopped flat-leaf Italian parsely Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
8 ounces fresh cremini mushrooms, coarsely chopped Ask a question about this ingredient
2 leeks, white and pale green parts thinly sliced Ask a question about this ingredient
2 carrots, cut into small dice Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
1/3 cup dry white vermouth Ask a question about this ingredient
1/3 cup flour Ask a question about this ingredient
4 cups chicken broth or stock Ask a question about this ingredient
1/4 cup heavy cream, or half & half Ask a question about this ingredient
3/4 cups frozen peas Ask a question about this ingredient
1 sheet of puff pastry, thawed Ask a question about this ingredient
In a medium sized bowl, mix together turkey, 2 tablespoons of olive oil, shallots, lemon zest, and parsley; set aside
Ask a question about this stepmelt 1 tablespoon of butter, with 1 tablespoon of olive oil, in a dutch oven; saute mushrooms over medium high heat until cooked through, and lightly browned; transfer to a bowl, and set aside
Ask a question about this stepheat 2 tablespoons of olive oil, over medium heat, in a clean dutch oven; add leeks, carrots, and thyme, and cook until vegetables begin to soften (about 8 minutes); raise heat slightly, add dry vermouth, and cook until most of the liquid has evaporated
Ask a question about this stepadd flour to carrot mixture, stirring constantly for about 1 minute; whisk in the stock and cream, then simmer until sauce thickens (about 10 minutes); remove from heat, and allow to cool to room temperature.
Ask a question about this stepmix together cooled sauce, with the lemon-parsley turkey, mushrooms, and frozen peas; divide between 4 mini-loaf pans
Ask a question about this stepcut 4 pieces from the puff pastry, large enough to cover each loaf pan, with 1/2 inch hanging over on each side; crimp edges with the tines of a fork; tightly wrap each pie in several layers of plastic wrap, and a layer of aluminum foil; freeze up to 2 months.
Ask a question about this stepcooking frozen pies: preheat oven to 400; brush tops of unwrapped, frozen pies with egg, and bake for 30-35 minutes, until tops are golden brown; let stand for 5-10 minutes before serving.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
