Delicate and flaky, golden-brown pastry
is the perfect crust to show off a toothsome combination of cooked
turkey and green peas combined to creamy perfection with condensed
cream of mushroom soup.
Curried Turkey
Pot Pies
- 1 (10 3/4-ounce) can condensed
cream of mushroom soup
1/2 cup milk
2 cups diced cooked turkey
1 1/2 cups frozen peas, thawed
1/2 tablespoon curry powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (10-ounce) package frozen puff pastry sheets, 2 sheets per
package
1 large egg
1 tablespoon water
- Preheat oven to 400°F.
Lightly grease a deep dish pie pan.
- Bring the soup and milk
to a low boil in a medium saucepan. Reduce heat; add turkey,
vegetables, curry, cumin, salt and pepper . Let simmer over low
heat for 1 minute. Spoon mixture into pie pan.
- Meanwhile gently spread
or roll out pastry on a flat surface. Cut into a piece large
enough to cover pan with about 1/2-inch overhang.
- Place pastry over pan;
crimp edges gently (so that pastry will be able to rise). Beat
egg with water in a cup or small bowl; brush pastry with egg
wash, being certain to not brush edges of pastry (that would
seal edges, preventing pastry from rising).
- Make several fork holes
in pastry to allow steam to escape during baking. Bake uncovered
for 20 to 25 minutes or until top is lightly browned and filling
is bubbly.
Makes 9 servings.
Note: You might want to
place pie pan onto a flat sheet or pan to catch any juices which
may bubble up from pie pan.
