One of the first dishes Evan requested when we started dating was Turkey Meat Pies. I’m pretty sure it the the reason he fell in love with me. Ladies, I am a firm believer that the way to a man’s heart is through his stomach.
My lovely parents got me a deep freezer complete with a frozen turkey for my last birthday (what else could a foodie want?!). I combined roasting my first whole turkey with meat pies with the leftovers in mind. I figured to make the best from scratch meat pie, I should start with the turkey. I rubbed the turkey with Gramma’s dried herbs (grown in her garden and dried in her home, the secret ingredients to every dish) and spices: pineapple sage, regular sage, thyme, basil, African paprika, minced garlic and some melted butter. Every turkey is really just a vessel for stuffing: sautéed diced apples, onions, garlic and sausage meat, all flavoured with the same herbs used on the turkey rub.
Steamed vegetables, and cheesy mashed potatoes accompanied a successful first roasted turkey. The leftovers became an awesome filling for meat pies.
|It’s a sin to think my pie dough is better than my moms.|
Mom’s Pie Dough
I use my mom’s recipe, except Evan says I cheat by using butter instead of shortening. Maybe I am cheating but my goodness it’s good.
2 cups flour
¾ tsp salt
1 cup shortening (or butter if you want to cheat)
1 tbs vinegar
2 tbs cold water
In one bowl combine the flour, salt and shortening. Use a fork and cut into mixture until is forms into pea size pieces. Don’t over mix. In a separate bowl combine the rest of the ingredients. Pour over flour mixture and mix with a fork. Wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes. Roll out to about 1/3 of an inch between 2 pieces of wax paper and lots of flour. Cut into 3 – 4 inch squares. Usually makes between 12 – 16 pies.
For the filling I usually make very cheesey and very garlicy mashed potatoes. Left over mashed potatoes work really well too, you can add cheese right to it. Chop the turkey and vegetables into small pieces and add them to the mashed potatoes and mix. Roll out the pastry dough and cut into squares about 4-5 inches in width. Place a heaping tablespoon of the filling in the middle of the dough. Meet the corners in the middle and pinch/twist the dough together to form a little meat pie package. Coat with an egg wash and put into a preheated oven at 400 degrees for about 20-25 minutes.
I was able to get 2 large freezer bags of the meat pie filling and I froze it for future use. I had enough dough to make 4 dessert pies. I put a tablespoon of Gramma’s homemade raspberry jam, a few frozen raspberries and a teaspoon of vanilla sugar (just a jar of sugar I keep and add vanilla beans into as I use them). 20-25 minutes later your have a wicked awesome spontaneous dessert.
|All it’s missing is a scoop of vanilla ice cream.|
Any extra pies freeze wonderfully for easy cooking for lazy boyfriends.