Individual Turkey Vegetable Casseroles
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, finely chopped|
|Mushrooms||1⁄2 Pound, thinly sliced|
|All purpose flour||3 Tablespoon|
|Dry rosemary||1⁄4 Teaspoon|
|Regular strength chicken broth||1 1⁄4 Cup (20 tbs) (Homemade Or Purchased)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Frozen peas and carrots||10 Ounce, thawed (1 Package)|
|Cooked turkey pieces/Chicken pieces||3 Cup (48 tbs)|
|Dry sherry||2 Tablespoon|
|Pastry||1 (For A Double Crust 9 Inch Pie)|
|Egg yolk||1 , beaten|
Melt butter in a wide frying pan over medium heat.
Add onions and mushrooms and cook, stirring occasionally, until onions are soft.
Stir in flour, pepper, and rosemary; cook until bubbly.
Remove pan from heat; gradually stir in broth and cream.
Return to heat and cook, stirring, until sauce boils and thickens.
Stir in peas and carrots, turkey, and, if desired, sherry.
Season to taste with salt.
Spoon turkey mixture into 4 individual 2-cup casseroles.
(At this point, you may let cool, then cover and refrigerate until next day.) Divide pastry into 4 equal portions.
On a lightly floured board, roll out each portion to a circle 1 1/2 to 2 inches greater in diameter than the diameter of casseroles.
Cut a few slashes in each circle; or, if desired, use a small cookie cutter to cut out a design in center of each circle.
Fit pastry over casseroles, pinch dough to casserole to seal, and crimp edges.
Brush egg yolk mixture over pastry.
Bake in a 425° oven until pastry is golden brown and filling is bubbly (20 to 25 minutes).
Check casseroles after 10 minutes; if edges are browning too quickly, protect with foil.