Turkey Pie with Pastry Crust

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Sep. 19, 2011

Ingredients

Ready to cook turkey 12 Pound , cut into quarters
Salt To Taste
Yellow onion 1 , sliced
Celery 3 Bunch (300 gm)
Small white onions 2 Pound
Potatoes 3 Pound
Carrots 3 Bunch (300 gm)
Frozen peas 30 Ounce (3 packages, 10 ounces each)
Margarine 2 Cup (32 tbs)
All purpose flour 2 Cup (32 tbs)
Pepper To Taste

Directions

GETTING READY

1. In a large kettle, place the washed chicken and cover with hot water

2. Add a single tablespoon of salt, yellow corn and celery tops to the hot water and bring to the boil

3. Cover and bring the mixture to the boil for 1-1/2 hours or till tender

4. Drain the mixture, sieve the broth and set the meat aside.

MAKING

5. Cool the meat and separate the meat from the skin and bones

6. Cut the meat into attractive slices and pieces.

7. Peel and cook the white onions, potatoes and carrots. Cut the potatoes, onions and carrots into one inch cubes and pieces.

8. Cook these together till they are tender.

9. Add peas to the pan and mix well again till colored.

10. In another pan, add the margarine and melt. Add the flour and blend well.

11. Tip in 4-1/2 quart of the turkey stock and cook this mixture till it is thickened.

12. Season this mixture till thickened and add the vegetables and turkey to the kettle. Heat thoroughly till done.

FINALIZING

13. Dish on to plates by measuring 1 1/2 cups per serving and top with special pastry. Bake lightly till done.

SERVING

14. Serve hot immediately.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 25

Nutrition Facts

Serving size

Calories 586Calories from Fat 273

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 228 mg9.5%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 49 g98%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet