Turkey Pot Pies with Oyster Mushrooms and Tuscan Kale
Who can resist individual pot pies? Perfect for a cozy family dinner, they’re equally impressive for entertaining, and a great way to use leftover turkey. Serve them with a side of cranberry sauce.
Ingredients
- 1/2 cup (75 g) whole wheat flour
- 1/3 cup (50 g) unbleached all-purpose flour
- 1 pinch salt
- 1/3 cup (75 g) cold unsalted butter, diced
- 3 tbsp (45 ml) plain yogurt
- 1 egg, beaten, for brushing
- 1/2 lb (225 g) oyster mushrooms, sliced
- 3 tbsp butter
- 4 cups (240 g) Tuscan kale, stems removed, finely chopped
- 2 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) turkey stock
- 1/4 cup (60 ml) dry white wine
- 2 cups (340 g) poached turkey meat, chopped
- 1 tsp finely chopped tarragon
Instructions
- In a food processor, combine the two flours and salt. Add the butter and pulse until pea-sized pieces form. Add the yogurt and pulse until the dough starts to come together. Remove the dough from the processor and shape into a disc. Wrap in plastic wrap and chill for 30 minutes.
Who can resist individual pot pies? Perfect for a cozy family dinner, they’re equally impressive for entertaining, and a great way to use leftover turkey. Serve them with a side of cranberry sauce.