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Turkey Pie With Gravy

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  Onions 8 Small
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Leftover turkey 3 Cup (48 tbs)
  Double crust pastry 2
  Egg yolk 1
  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.

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