MAKES 6 Individual pot pies
2 /2 cups flour 1 teaspoon salt 1 cup (2 sticks) unsalted butter, cold, cut in 16 pieces 1 egg yolk Generous 3 to 4 cups diced turkey, from leftover turkey or roasted half-breast Vegetable oil 2 slices bacon (not thick-cut)
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut in 16 pieces
1 egg yolk
Generous1/2 cup milk, or more if needed
3 to 4 cups diced turkey, from leftover turkey or roasted half-breast
2 slices bacon (not thick-cut)
1/2 cup finely chopped yellow onion 4 cups chicken or turkey stock 1 cup small red potatoes, cut in roughly
4 cups chicken or turkey stock
1 cup small red potatoes, cut in roughly3/4 -inch dice1 cup carrots, peeled, cut in roughly
3/4 -inch dice
1/2 cup flour1
1/2 teaspoon salt Several grinds of freshly ground pepper 1 cup frozen peas Glaze: 1 egg yolk 2 teaspoons heavy cream
Several grinds of freshly ground pepper
1 cup frozen peas
1 egg yolk
2 teaspoons heavy cream
To make the crust, In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.
Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of milk.
Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.
To make the filling: Cook bacon until crisp. Remove to paper towels to cool, then crumble.
In a large saucepan, melt butter, then add onion and saute over medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.
While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.
To the softened onions, add flour and cook, stirring constantly, for 2 minutes.
Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.
Stir in salt, pepper and 1/4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.
To assemble pot pies: Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. (If there’s any leftover filling, serve it on toast!)
To prepare glaze: In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.
Remove crust dough from plastic wrap (remember: you took it out of the refrigerator 30 minutes ago), and place on lightly floured surface. Roll dough into a 10- by 16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. (You’ll use the remaining inch of pastry to make decorative leaves.)
With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.
With a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. Arrange 2 or 3 leaves on each pie. Stir paprika into the remaining egg glaze, then paint the leaves with this tinted mixture.
Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.
Crust from “The New Midwestern Table” by Amy Thielenon; pot pie from Scripps Howard