Recipe provided by Chef Christian Gatti, Avril
Pie Dough (or use store bought)
Ingredients:
1 each 9inch deep dish pie shell
2 cups all purpose flour
12 oz. very cold butter (3 each 4 oz. butter pats) cut into ¼ inch pieces
1 tsp salt
½ cup cold water
Directions:
1. In a food processor fitted with the blade attachment, pulse together the flour, butter and salt until the mixture resembles Parmesan cheese.
2. Place the flour mixture into a small bowl, add the cold water and knead just until the dough comes together. Divide the dough in half, wrap each in plastic wrap and chill 1 hour.
3. Butter and flour a 9 inch pie pan. Roll each piece of chilled dough into a rough circle about ¼ - ½ inch thick and large enough to fit into the prepared pie pan.
4. Fit one piece of dough into the prepared pan. Chill the dough until ready to fill with turkey pot pie mix.
Turkey with Lager Fondue Pot Mix
Ingredients:
1 bottle lager
½ lb. Gruyere Cheese, grated
2 tsp. Corn Starch
1 Tbsp. Dijon Mustard
2 tsp. Four spice (1 tbsp Cinnamon, 1 tbsp ginger, 1/8 tsp nutmeg, pinch of cloves)
2 ½ cup cooked turkey (white or dark meat)
4 oz. butter
Salt and pepper to taste
¾ cup button mushrooms, quartered
1 Vidalia onion, chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
Directions:
1. To make the fondue, bring the lager to a light simmer in a medium sized sauce pot.
2. In a medium sized bowl, toss together the shredded cheese and cornstarch. Whisk the cheese into the simmering beer by the ½ cup. Add the Dijon and four-spice.
3. In a large skillet over medium heat, melt the butter and sweat the mushrooms, onion, carrots and celery until al dente. Add the turkey and stir to combine. Remove from heat, add the fondue and stir to combine. Let mixture cool to room temperature.
4. Fill the prepared pie shell with cool turkey pot pie mix. Top with second rolled pie dough. Seal edges of the pie with a fork and trim any remaining dough. Score the top of the pie with a pairing knife. Brush the top of the pie with egg wash (2 eggs whisked 2 tbsp. milk).
5. Bake the pie at 425 degrees F. until golden, about 25 minutes.
