Method

Spray a large 13 by 9 by 2 inch baking dish with vegetable cooking spray.

In a saucepan, combine turkey stock, potatoes, thyme and bay leaf. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are tender, about 12 minutes.

Meanwhile put 2 tablespoons olive oil into a large, heated skillet. Put in all mushrooms and sauté until golden brown. Transfer with a slotted spoon to a bowl and set aside.

Sauté onions in remaining tablespoon of oil until softened, about 5 minutes. Remove from heat and return mushrooms to pan.

Strain the turkey broth into the skillet. Discard bay leaf and reserve potatoes.

Add the flour mixture and bring to a boil over medium heat, taste for seasoning and adjust salt and give a few twists of the peppermill.

Stir in turkey, potatoes, peas and parsley. Spread mixture in prepared dish and let cool slightly.

Preheat oven to 400 F.

Roll out pastry dough on a lightly floured surface to a 14 x 10 inch rectangle. Moisten the edge of the dish with water and cover the filling with the dough, pressing firmly against the baking rim. Make a few slits, artistically placed, to allow steam to escape.

Brush dough with beaten egg which will give it a glossy finish . Bake 45 minutes to one hour or until crust is golden brown. Let stand 10 minutes before serving.

Serves: 8

Contributor: pat ciesla

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