1/4 c Butter or margarine
3 c Milk
1 ts Salt
2 tb Sherry,dry
2 c Turkey meat,diced/cooked
1 c Carrots,cooked
1 tb Butter,melted,for pastry
1/3 c Flour,all-purpose,sifted
1 tb Chicken broth
1/2 ts Worcestershire sauce
3 dr Tabasco sauce
1 1/2 c Mushrooms,sliced/fresh
1 cn Onion,sm,whole,drained(8oz)
1 tb Parmesan cheese,grated
-HERB PASTRY-
1 1/2 c Flour,all-purpose,sifted
1/4 ts Poultry seasoning
1/3 c Milk,cold
1 tb Parmesan cheese,grated
3/4 ts Salt
1/2 c Shortening
Butter,melted
1. Prepare Herb Pastry; set aside.
2. Melt 1/4 cup butter; blend in flour.
3. Stir in milk slowly.
4. Add chicken broth, salt and Worcestershire sauce; cook, stirring,
until sauce boils and thickens.
5. Stir in sherry and Tabasco.
6. Add turkey meat, mushrooms, carrots and drained onions; heat.
7. Turn into a 1 1/2-quart baking dish; place pastry over dish,
fluting edge of pastry against rim.
8. Bake in preheated 400’F. oven 20 minutes, until pastry is almost
done.
9. Brush top with 1 tablespoon melted butter; sprinkle with cheese.
10. Bake 10 minutes longer, until nicely browned. Cut 3 small slits in
pastry crust and set baked pastry turkeys in place.
*** HERB PASTRY ***
1. Combine flour with salt and poultry seasoning; cut in shortening
until particles are about the size of peas.
2. Sprinkle with cold milk, using just enough to make dough hold
together.
3. For decorative turkey cut-outs, pinch off a piece of dough, rool
about 1/8-inch thick, and cut out two small turkeys.
4. Roll remaining pastry to fit top of baking dish; cut a third
turkey from center.
5. Bake turkeys on an ungreased baking sheet 15 minutes, brushing
them with butter and sprinkle with cheese, as for top of pie.
Yields
6 Servings