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CyberCom™ :: Recipes :: Turkey Pie

A pie... otherwise!

Turkey Pie

Turkey Pie

PREPARATION: 45 minutes
COOKING: 45 minutes
TOTAL: 1 hour 30 minutes
PORTION(S): 2 pies (covered)

INGREDIENTS (Composition)

INGREDIENTS (Béchamel sauce)

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.

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