TURKEY: This is an excellent way to use up left-over turkey meat.

TURKEY SUPREME & TURKEY POT PIE:



Short crust pastry for 1-crust pie--see recipe


Filling:

2 cups cooked and diced turkey meat

½ cup diced celery

½ lb. mushrooms, quartered

2 medium onions, diced

3 medium potatoes, cubed

1 cup each diced carrots & pea

4 tbsp. butter

4-5 tbsp. all purpose flour

2 -3 cups hot milk, or hot chicken stock or combination of both

1-2 tbsp. curry powder

salt and pepper

egg wash--beat egg with equal amount of cold water



To make Turkey Supreme:

Melt butter over medium-low heat in a heavy saucepan. Add flour and cook roux for 2-3 minutes, stirring continuously. Remove from heat & whisk in hot milk or hot stock gradually, whisking vigorously with a wire whisk to prevent lumps, straining sauce if necessary. Return to heat, cover pan and bring mixture to the boil. Reduce heat, add curry powder & whisk in evenly. Simmer sauce for 15 minutes. Add salt & pepper to taste.

In another pan of boiling water, cook vegetables until tender but still slightly crunchy. Drain and add salt and pepper to taste. Season cooked turkey with salt and pepper; then add, together with cooked vegetables, into sauce. Adjust seasoning and cook until heated through. Serve hot with steam rice or cooked noodles. Alternately, cool and use as filling for turkey pot pie.



To make Turkey Pot Pie:


Transfer turkey supreme to an oven-proof casserole or deep pie dish.

Roll out pastry to ¼-inch thickness to fit over the pie dish or casserole. Transfer pastry to a large plate lined with a sheet of waxed paper. Rest and refrigerates pie crust for 30 minutes.

Preheat oven to 375 degrees F.

Drape pastry over casserole, sealing and crimping edges. Make a hole in the centre and slash several slits with a sharp knife on the pastry to allow steam to escape. Brush pastry with egg wash and bake for 45 minutes or until golden brown.

Cool slightly before serving.




BASIC SHORT CRUST PASTRY:



1 lb cold lard cut into cubes

5-5 ½ cups all purpose flour

3 tsp. salt

1 egg

1 tbsp. vinegar

¾+ cup ice water



Beat egg and vinegar into ice water to make up 1 cup liquid. Refrigerate until use.

Place flour and salt in work-bowl of food processor fitted with steel blade. Process on/off to mix. Add lard into work bowl and process a few seconds until mixture resembles coarse bread crumbs. With machine running, add ice water mixture in a steady stream through the feed-tube. Process with on/off pulses a few times, until mixture is just coming together into a ball. Do not over process.

Turn dough out onto a large piece of waxed paper. Bring the edges of paper together and pressing through the paper to make dough into a ball. Knead gently once or twice to distribute the fat evenly. Flatten the ball out to a large flat round. Wrap well and refrigerate 10 minutes before using.

Dough may be frozen for up to 1 month. Defrost in fridge before using.

This recipe is sufficient for a double-crusted pie. If only a top or bottom pie crust is needed, make dough with half the amount of ingredients.