Apple Turkey Potpie Recipes

APPLE PIE PUFF PASTRY TURKEY

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the brown sugar, pumpkin pie spice and salt in a small bowl until well combined.
• Melt the butter in a medium nonstick skillet over medium heat. Add the apples and cook until beginning to brown, about 5 minutes. Add the lemon juice and 3 tablespoons of the brown sugar mixture and continue to cook until the apples are soft and the sugar is caramelized, about 10 minutes. Let cool.
• Beat the egg with 1 tablespoon water in a small bowl. Unfold 2 puff pastry sheets and cut a circle from each using a 7-inch bowl. Use the scraps to form the head, neck, wattle, feet and wing: Cut a piece vertically off one side of one of the scrap pieces, about 1 1/2 inches wide at the top and coming to a point at the bottom. Cut about 3 inches off the top of this strip. Pinch the pointed end and fold up and over to form the head and neck of the turkey. Next, cut 2 small triangles (about 1 1/2 inches) at the base for the feet. Cut 2 small triangles out of each foot to form 3 toes, then pinch these slightly to make claws. Cut one 2-inch-long narrow triangle with a slightly rounded base for the wattle. Cut a 4 1/2-inch triangle off the opposite corner of the scrap dough for the wing. Cut 2 small triangles from 2 of the edges and score each of these edges slightly with a few lines.
• Transfer one of the pastry circles to a parchment-lined baking sheet. Use the egg wash to attach the head, neck, wattle and feet (the pieces should slightly overlap onto the pastry circle).
• Unfold the remaining 2 sheets puff pastry and brush one side of one sheet with egg wash. Sprinkle the remaining brown sugar mixture in an even layer over the egg wash. Top with the second puff pastry sheet. Using the creases in the puff pastry as a guide, cut off a third of the pastry rectangle to make 2 rectangles, one large (two-thirds of the original rectangle) and one small (one-third of the original rectangle).
• Cut 10 horizontal strips from the large rectangle, each about 3/4 inch wide, being careful not to cut completely through to the other side (these will be the feathers). Brush the right half of the pastry circle with egg wash and top with the feathers piece, curving it to follow along the right edge of the puff pastry round. Crimp with a fork to seal and twist each strip.
• Cut the smaller rectangle into 10 horizontal strips. Twist and place around and between the larger twisted strips to fill out the feathers.
• Add the apple mixture to the center of the puff pastry round. Brush the outside with egg wash and place the second round on top. Use a fork to seal and press down the edges of the rounds, sealing the pieces and the apples inside the round. Brush all over with egg wash (including the twists). Place the wing in the center of the round and brush with egg wash. Bake until very golden brown and puffed, 45 to 50 minutes. Let cool before serving.

TURKEY, ONION, AND APPLE POT PIE

Steps:

• Peel onions and thinly slice crosswise. Peel and core apples; thinly slice crosswise. Peel yams; cut in half lengthwise, then thinly slice crosswise.
• Melt butter in a 5- to 6-quart pan over high heat. Crumble turkey into pan; stir often until no longer pink, about 4 minutes.
• Add onions, apples, yams, sage, and caraway seed; cover and cook over medium heat, stirring occasionally, for 10 minutes. Uncover, turn heat to high, and stir often until liquid is evaporated and onions begin to brown, about 5 minutes.
• In a small bowl, mix broth, sherry, and cornstarch. Add to turkey mixture and stir until it boils and thickens. Remove from heat and add salt and pepper to taste. Let cool to room temperature, stirring occasionally, 30 to 40 minutes. Spoon mixture into a shallow, round 1 1/2- to 2-quart casserole or a 10-inch pie pan that holds at least 6 cups.
• On a lightly floured board, roll cream cheese pastry (or unfold and roll refrigerated pastry) into a round about 2 inches wider than the diameter of the casserole or pie pan. Center pastry over filling; trim edges to overhang rim about 1 inch. Fold overhang under pastry flush with rim. Flute pastry firmly against casserole or pan rim and slash top decoratively. If desired, reroll pastry scraps, cut into decorative shapes, and lay on top of pie.
• Set pie on a foil-lined 12- by 15-inch baking sheet. Brush top with cream.
• Bake in a 375° regular or convection oven until pastry is well browned and filling is bubbling, 35 to 45 minutes. If crust rim darkens excessively before center browns, fold foil from sheet up to cover rim loosely. Spoon pastry and filling from casserole to serve.

TURKEY POTPIES

Steps:

• Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

DAD'S LEFTOVER TURKEY POT PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.