Friday, December 3, 2010

Recipes: Turkey Pot Pie

Cook Time 30 min   Serves 4-6

1 pie crust
15 Athens Mini Fillo Shells
1 lb. turkey, ground
1 cup green beans
1 cup carrots, chopped
1 cup hominy
1 cup pigeon peas
2 sprigs fresh parsley
1 cup flour
1 can turkey broth
1/2 cup gravy
2 cups mashed potatoes
1/4 cup parmesan cheese

Weston Meat Grinder
Weston Baking Mat
Weston Multi Chopper

Grind turkey leftovers with a Weston Meat Grinder.

Preheat oven to 425 degrees F. Bake pie crust for 10-15 minutes, until golden brown.

Fill the bottom of the mini fillo shells with gravy, about a quarter of the way full. Form mashed potatoes into balls and place into fillo shells. Sprinkle tops with parmesan cheese and place in the oven on a Weston Baking Mat for 10 minutes or until cheese is browned and potatoes are hot.

Chop carrots with a Weston Multi Chopper. Bring to a boil turkey broth, turkey, and vegetables. Reduce to a simmer and stir in flour until mixture is thick. Add in 1 sprig chopped parsley. Pour mixture into pie crust and top with mini fillo shells. Garnish with remaining parsley.

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