Turkey Tourtiere: Turkey Pie

You had a wonderful Christmas dinner with a large beautiful turkey and now you are left with a ton of turkey meat in your fridge! Everyone is tired of turkey sandwiches and you don't want to waste it. This pie is a great way to use up those left-overs.

Turkey Tourtiere: Turkey Pie Recipe

INGREDIENTS:

2 pounds (1kg) left-over turkey meat, boneless, cut into 1" (2.5 cm) chunks

3 tbsp olive oil (45 ml)

3 medium sized yellow onions, chopped

3 cloves garlic, minced

2 sticks celery, chopped

3 pkgs chicken bouillon powder (or equivalent)

2 tsp poultry seasoning (10ml)

2 tbsp fresh parsley, chopped (60ml)

salt and ground black pepper to taste

dash of cayenne pepper

5 medium sized potatoes, boiled, drained and then mashed with 3 tbsp butter (45 ml) and 3/4 cup (180 ml) whole milk, retain drained water to make gravy

1 package frozen puff pastry for the top-crust

1 batch short-crust pastry for the bottom of the pie dish

METHOD:

Sauté onions and garlic in a little olive oil till softened and then add celery - cook five minutes more.

Add chunks of left-over turkey meat (dark and light) and continue to cook for a few minutes until turkey meat is coated with oil.

Remove from heat.

Add seasonings and stir.

Combine mashed potato thoroughly with meat mixture.

Line a large casserole (about 14" round x 2 3/4" high) (34cm x 7cm high) with short-crust pastry and add filling.

Add top crust of flaky or puff pastry, following manufacturer's instructions for thawing, and seal edges with water.

Bake at 425°F or 220°C for 15 minutes and then reduce heat to 350°F or 180°C for 40 minutes until crust is golden-brown.

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