Turkey Potpie

Ingredients for Turkey Potpie

• 1 medium leek, coarsely chopped

• 2 dentes de alho, amassados

• 2 celery ribs, coarsely chopped

• 2 medium carrots, coarsely chopped

• 1 folha de louro turca ou 1/2 folha de louro da Califórnia

• 575g dark turkey parts (1 leg and 1 thigh)

• 80g de farinha de trigo

• 3 tablespoons yellow cornmeal (preferably stone-ground

• not coarse)

• 2 colheres de sopa de manteiga sem sal

• 1/2 colher de chá de sal

• 3 to 60ml ice water

• 1 clara de ovo grande

• 1 colher de sopa de azeite de oliva

• 1 medium onion

• 2 medium carrots, halved lengthwise and cut into 1/4-inch-thick pieces

• 1 celery rib, halved lengthwise and cut into 1/2-inch pieces

• 275g mushrooms, trimmed and quartered lengthwise

• 230g boiling potatoes, peeled and cut into 1/2-inch pieces

• 2 dentes de alho, picados

• 150g frozen peas, thawed

• 1 tablespoon finely chopped fresh thyme

• 30g de farinha de trigo

• 3/4 colher de chá de sal

• 1/4 colher de chá de pimenta preta

• a pastry or bench scraper

Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well.

Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 950ml , about 1 1/4 hours.

Pour stock through a large sieve into a bowl. Transfer turkey to a cutting board to cool. Discard remaining solids.

When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside.

Blend together flour, cornmeal, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 45ml ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 2 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.

Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes. Add mushrooms, potatoes, and garlic and sauté, stirring, until vegetables are crisp-tender, about 10 minutes. Remove from heat and stir in turkey, peas, and thyme.

Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish.

Reheat stock in a 2- to 3-quart saucepan over moderate heat.

Transfer about 120ml hot stock to a small bowl and whisk in flour, salt, and pepper until smooth. Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes. Pour sauce over filling in dish.

Coloque a grade do forno na posição do meio e pré-aqueça o forno a 218°C.

Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish. Brush with egg white, then bake until filling bubbles and crust is golden, about 30 minutes.

Transfer to a rack and cool slightly, about 10 minutes.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.