Turkey pie

[vaneramos]

Sarah turned 24 on Dec. 27, so I wanted to have her and Sylvie over for dinner while my daughters are here. My sink is broken, so instead we took supper over to Marg's, where the grrrls are house-sitting. Sarah is wonderful with kids, and my daughters have become quickly attached to her. She took them out to rent a movie while Sylvie and I put our heads together over dinner. I brought the food. She dug a recipe out of a French cookbook, which I have loosely translated. Turkey leftovers are delightful in many forms, but this is the best I have ever tasted, better than the roast itself. Those French!

Pâte de dinde

I recipe for biscuits (use Bisquick or Tea-Bisk) or double pie crust
1 cup minced onion
1 Tbsp. minced green pepper
2 Tbsp. butter
1 can cream of mushroom soup
½ cup milk
2 cups chopped cooked turkey ("dinde")
¾ cups cooked vegetables (carrots and peas are nice)
½ tsp. salt
pinch pepper

Preheat oven to 450°F. Prepare the biscuit recipe. Sauté onions and pepper in butter until tender. Add remaining ingredients, stir and pour into a casserole. Roll out the biscuit mix, cut into two-inch rounds and place on top of the turkey mixture. Bake in oven for 15 to 20 minutes. You can also use the turkey mixture to fill a pie instead of using biscuit mix. Prepare the filling the same way, pour it into a prepared pie shell, cover it with pastry, prick the top and bake it at 425°F for 20 to 25 minutes.



Brenna, Sarah and Marian kept busy while Sylvie and I got the pâte in the oven. After dinner, Brenna and I snuck away to put some birthday candles on a chocolate fudge cake from the grocery store and bring it out for Sarah. As a gift, clever Bren had made a little dream catcher out of wire, seed beads and a white feather I found for her. Then we sat back to watch A Knight's Tale, a wonderfully silly way to spend the evening.

As we pulled out of Marg's driveway, I have to admit my stomach tightened at the possibility of having to confront my neighbours again this evening, but when we got home their windows were dark and the upstairs was silent. When they go to bed, they do it early. It was a reprieve.

I had a pleasant last day with Marian and Brenna. Tomorrow I have to drive them home.

Comments

[rsc.livejournal.com]

Yum. Sounds kind of like the turkey pot pie my mother always used to make with Thanksgiving leftovers, which for me was always the culinary high point of the weekend.

[vaneramos.livejournal.com]

My family didn't have meat pies very often, but this holiday season I have learned two recipes, and I'll be having them more often because I'm quite fond of them.

[poetbear.livejournal.com]

sounds like a good recipe to me, except
i hate peas.
my wife hates cooked carrots.
what could one substitute?
potatoes i suppose, for one.
corn perhaps, but--
am i mistaken, or is that supposed to say
3 to 4 cups of cooked veggies? or 3 quarter cup?
i can't see where 34 cups would work with one
pie recipe....puzzled in Tempe....~paul

[vaneramos.livejournal.com]

It is supposed to be ¾ cups. Thanks for pointing that out. Any leftover vegetable will do. Potatoes or corn would be suitable, although I'm inclined to recommend something less starchy like broccoli, grean beans or celery.

[poetbear.livejournal.com]

well, green beans and celery
but perhaps cauliflower. she
hasn't eaten broccoli in years.
of course she's had her gall
bladder out now, so maybe she
can eat it. for a long time,
she doubled over in pain when
she ate it, for about 2 or 3 hours,
had terrible cramps as soon as it
left her stomach. we buy these
turkey breast roasts, and after
the first round of sandwiches,
there would be about enough left
for that. i could use frozen veggies.
hmmmmmmmmmmm! i'm going to copy that
one down and try it next time we get
a roast.~paul

[vaneramos.livejournal.com]

Frozen vegies can be added straight from the freezer. We used frozen peas.

[poetbear.livejournal.com]

i printed it out and it's on the top of "i must
try these recipes" file. i was thinking small
whole new potatoes and green beans. mmmmm! damn!
now i've made myself hungry again!~paul

[vaneramos.livejournal.com]

Sounds delicious!

[poetbear.livejournal.com]

i'm not that much of a oook, but i've done Bisquick
recipes before, and that one sounds delicious!~paul

Baking Powder Biscuit Mix

[vaneramos.livejournal.com]

This recipe comes from Short-cut Gourmet Cooking by Lynda Manson

5 cups all-purpose flour
3 Tbsp. baking powder
1½ tsp. salt
1¼ cups shortening

Measure dry ingredients and stir to mix, then sift together several times. Cut in shortening with a pasty blender or two knives until mixture resembles fine meal. Store in an airtight container. This wix will keep for several weeks without refrigeration.

Tea Biscuts

2 cups biscuit mix
½ cup milk

Measure biscuit mix into a bowl. Add milk and stir with a fork until dough is fairly free of the sides of the bowl. Turn dough out onto a lightly floured board and knead gently 8 to 10 times. Roll or pat into a ½-inch (1.5 cm) thickness and cut into desired shapes. Place biscuits on an ungreased baking sheet. Bake at 450°F until lightly browned, approximately 12-15 minutes.

~~~~

This mix is versatile. It can be used to make scones or pancakes. Or mix two parts with one part of milk to make a soft dumpling-like dough to pour over any kind of meat pie filling for a casserole, using the same baking time and temperature as above.