Cajun Turkey Pot Pie
Cajun Turkey Pot Pie is a Cajun recipe that serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 628 calories, 25g of protein, and 39g of fat per serving. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. Head to the store and pick up peanut oil, egg yolk, bell pepper, and a few other things to make it today.
Instructions
Make the pie crust dough: Pulse the flour and salt together in a food processor.
Add the chilled butter cubes to the food processor and pulse 5 times. The dough should resemble a coarse cornmeal, with some pea-sized pieces of butter.
Slowly add the chilled water (make sure there are no small ice cube bits), just a tablespoon at a time, pulsing once after each addition, until the dough just sticks together when you press some between your fingers.
Empty the food processor, placing the dough mixture on a clean surface. Use the heel of your palm to shmoosh the dough mixture onto the table surface a few times. This action will help flatten and spread the butter between layers of flour, so that the resulting dough will be flaky.
Once you've done this a few (5 or
times, use your hands to mold the dough into a disk.
Sprinkle the disk with a little flour, wrap it in plastic wrap, and let it chill for an hour, or up to 2 days, before rolling out.
Sauté onions, celery, green pepper, jalapeño:
Heat the oil over medium-high heat and sauté the onion, celery, green pepper and jalapeño, stirring often, until they are soft, about 6-8 minutes.
Add the garlic, turkey meat, Cajun seasoning, and salt.
Mix well and cook another 1 minute, stirring once or twice.
Finish making the filling: Bring the stock and beer to a boil in a small pot.
Sprinkle the flour over the turkey and veggies and mix well. Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan.
Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey.
Add the tomatoes and cook until the mixture thickens, about 3-5 minutes.
Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins.
Roll dough out on a lightly floured surface to a little less than a quarter-inch thick. If you are using a casserole, roll into a sheet a little larger than the dish.
If you are using ramekins (use 10 ounce ramekins), cut the dough into 6 rounds that are slightly larger than the circumference of the ramekins.
Lay the dough onto the filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins.
Cut a 1-inch vent into each individual pie, or several if you are making a casserole.
Whisk together in a small bowl the egg yolk and cream for an egg wash. Use a pastry brush to paint the egg wash over the crust. This will help the crust brown nicely.
Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
Let cool for at least 5 minutes before serving.