A pie... otherwise!

Turkey Pie

INGREDIENTS (Composition)

1. 4 homemade (see recipe) or store-bought shortcrust pastry shells, 23 cm (9 in.)
2. 4 cups (about 454 g / 1 lb) cooked turkey, cut into small cubes
3. 4 medium carrots, peeled and cut into thin rounds
4. 1 stalk of celery, cut into small cubes
5. 2 medium potatoes cut into small cubes
6. 1 medium onion finely chopped
7. 1 tbsp (15 ml) butter
8. 1 can 284 ml (about 1 cup) green peas, drained
9. 1/2 tsp. (2.5 ml) ground cinnamon (optional)
10. butter or margarine for greasing pie dishes
11. flour for pie dishes
12. 1 beaten egg (to brush the crusts

INGREDIENTS (Béchamel sauce)

1. 1/2 cup (125 mLl) butter
2. 1/2 cup (125 ml) sifted white flour
3. 4 cups (1 l) milk
4. 1 tsp (5 ml) ground fresh or dried thyme
5. salt and freshly ground pepper to taste

PREPARATION (Béchamel sauce)

1. In a fairly large saucepan, melt the 60 ml of butter over medium heat.
2. Sprinkle with flour and stir. Cook 1 minute, stirring.
3. Pour in the milk and bring to a boil while whisking. Whisk until smooth and creamy.
4. Season with salt and pepper, then add the thyme. Set aside.

PREPARATION (Composition and final)

1. With the rack at the bottom, preheat the oven to 375 °F (190 °C).
2. In a saucepan, cover the carrot, potato and celery cubes with cold salted water and salt a little. Bring to a boil and cook until the vegetables are almost tender. Drain. To book.
3. In a frying pan, melt the 15 ml butter and blanch the onion. Set aside.
4. In the cauldron with the bechamel sauce, add the turkey cubes and all the vegetables and mix well.
5. Butter two 23-cm (9-inch) tart pans and flour them. Place 2 tart bases and fill them with the composition. Cover them with 2 tops of pie. Make a few incisions in the tops of the tarts and brush them with the beaten egg.
6. Bake for 35 minutes or until the pastry is golden brown.