Turkey Pie for Two
"A yummy way to use up Thanksgiving leftovers. If you don't have leftover peas use frozen peas or substitute a different veggie. This recipe is for a SIX INCH PIE PAN."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (246.4 g)
- Calories 281.9
- Total Fat - 13.5 g
- Saturated Fat - 2.3 g
- Cholesterol - 3.9 mg
- Sodium - 831.5 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 5.1 g
- Sugars - 2.4 g
- Protein - 26.8 g
- Calcium - 135.6 mg
- Iron - 5.7 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In medium saucepan melt butter. Add onions and celery. Cook over low heat until onions are transparent and celery is tender.
Step 2
Add turkey, thyme, sage, peas, salt, pepper and gravy. Stir together until everything is coated with gravy. Add more gravy if you want a runnier pie. Remove from heat.
Step 3
Divide pasty in two. Roll out pastry to fit SIX INCH pie pan. Press pastry into bottom of pie pan.
Step 4
Spoon turkey mixture into pie pan.
Step 5
Roll out remaining pastry. Place on top of pie. Crimp and seal edges. Alternately you can use cookie cutters to cut out pastry for top of pie.
Step 6
Place pie pan on baking sheet. Bake at 400 degrees for 40 minutes, until filling is bubbly and crust is golden brown.
Tips
No special items needed.
0 Reviews
You'll Also Love
