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Turkey Clam And Corn Pie

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Ingredients
  Butter/Margarine 2 Tablespoon
  Small white onions 1⁄2 Pound, peeled
  Celery 1⁄2 Cup (8 tbs), chopped
  All-purpose flour 6 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Canned clams 8 Ounce (1 Can, Undrained)
  Turkey broth/Chicken broth 1 Cup (16 tbs)
  Light cream 1 Cup (16 tbs)
  Canned whole kernel corn 12 Ounce (1 Can)
  Turkey 3 Cup (48 tbs), cooked, in large pieces
  Hard-cooked eggs 2 , coarsely chopped
  Pastry 1 (For 1 Crust Pie)
  Egg yolk 1
  Water 1 Teaspoon
Directions

GETTING READY
1. Preheat oven to 400F.
2. Grease a 2-quart shallow baking dish

MAKING
3. In a large skillet, tip in the butter and heat well
4. Add the onions and the celery and cook uncovered for 10 minutes on low heat to cook the onions.
5. Add the flour, salt, pepper and the thyme and simmer on low heat. Add the clams, broth and cream to the pan. Add corn and turkey to the pan and simmer again.
6. Bring to the boiling and then reduce heat and simmer for 10 minutes while stirring occasionally
7. Turn this into the baking dish and stir in the eggs
8. Make the pastry and roll it out to fit on top of the baking dish with an ½ inch of overhang.
9. Place this over the turkey mixture and turn the edge under to seal the rim of the dish and crimp it well. Make slits in the top of the pan to allow steam to escape as the pie cooks.
10. Beat egg yolk well and brush over the pastry. The bake the pastry for 30 minutes till the crust is golden brown.

SERVING
11. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Turkey
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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