Turkey Pie With Gravy
|Potatoes||4 Medium, quartered|
|Carrots||8 Small, cut in 1 1/2 inch pieces|
|Celery stalks||2 Large, cut in 1 1/2 inch pieces|
|Leftover turkey gravy||2 Cup (32 tbs)|
|Leftover turkey||3 Cup (48 tbs)|
|Double crust pastry||2|
|Cold water||1 Tablespoon|
Heat oven to 400 degrees.
Butter a 2 1/2-qt.casserole.
Cook onions and potatoes separately in boiling salted water until just tender.
Cook carrots and celery together in boiling salted water until just tender.
Heat gravy and stir in salt, pepper and oregano.
Combine drained vegetables, gravy and turkey and put in pre-pared casserole.
Roll pastry a little thicker than usual and about 1/2 inch larger than top of casserole.
Lay over top of meat mixture.
Turn edge of pastry under, crimp and seal well to sides of casserole.
Cut slits in top to let steam escape.
Beat egg yolk and water together and brush over pastry.
Bake 25 to 30 minutes or until pastry is dark golden brown and filling is bubbling.