Recipes

Ingredients

• Filling:
• 2 packages (300 g each) Lilydale^®Oven Roasted Carved Turkey Breast, diced
• 3 tbsp (45 mL) butter, plus more for greasing the baking dish
• 1 1/2 - 2 cups (500 mL - 750 mL) cremini mushrooms, thinly sliced
• 2 medium onions, finely diced
• 2 medium carrots, peeled and medium diced
• 1/2 tsp (10 mL) poultry seasoning
• 4 cloves of garlic, minced
• 1 1/2 - 2 cups (325 mL to 500 mL) gravy (directions below or use your favourite premade gravy)
• 1 1/2 cups (325 mL) frozen peas
• 4 sprigs thyme, stems removed
• kosher salt
• freshly ground black pepper
• flaky salt
• Crust:
• 2 1/2 cups (575 mL) all purpose flour
• 1 tbsp (15 mL) sugar
• 1 tsp (10 mL) kosher salt
• 2 tsp (20 mL) fresh thyme leaves, chopped
• 1 cup (250 mL) chilled unsalted butter, cut into 1/2" cubes (freeze for 15 minutes before using)
• 6 tbsp (90 mL) ice water (plus more if needed)
• For gravy:
• 3 tbsp (45 mL) butter
• 4 tbsp (60 mL) all purpose flour
• 3 cups (750 mL) turkey or chicken broth
• salt
• freshly ground pepper
• Egg wash:
• 1 egg
• 2 tbsp (30 mL) milk

Directions

1. To make dough, a food processor, combine the flour, sugar, salt and thyme. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add water (1 tablespoon at a time) as needed, until dough just comes together and is moist (not wet and sticky or too crumbly). Remove the dough from the food processor and form two discs. Cover in plastic wrap and refrigerate the dough for at least 1 hour.
2. To make gravy, melt butter in a 1-quart saucepan set over medium heat. Add flour to pan and stir to incorporate and form a roux. Continue to stir until roux begins to lightly brown, 3-4 minutes. Add broth, ½ cup at a time, whisking to combine until all the broth has been incorporated, season with salt and pepper, bring to a boil, reduce to a simmer, and continue to cook until sauce has reduced, and no floury taste remains, about 10 minutes. Remove from heat and set aside until ready to add to filling.
3. Preheat oven to 400°F.
4. To make filling, in a large, deep-sided skillet over medium heat, melt butter and add mushrooms and sauté flipping once for 4 minutes, add onions, celery and carrots and cook until softened, 5 minutes. Add garlic and thyme, cook for 4 minutes more. In a mixing bowl, fold diced Lilydale^®Oven Roasted Carved Turkey Breast into gravy add peas, then mix into skillet, season with salt and pepper to taste. Remove skillet from heat and let cool until ready to assemble.
5. To assemble, roll out the first disc of dough on a floured work surface or between two sheets of parchment paper into a 1/8” thick sheet. Place into a greased (with butter), shallow 9" pie dish (or 2 qt, 10 ½” x 8″ rectangular roaster/baking dish). Trim edges to leave a 1" overhang and then add cooled filling. Brush edges with egg wash. Roll out second disk of dough into a large round (or rectangle) about 1/8” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining egg wash and sprinkle with flaky salt.Get creative - use a leaf cutter to decorate the top of your pie or cut dough into long strips and make a lattice pattern… have fun and experiment with different tops!
6. Bake pie in the middle of the oven, until crust is golden, and filling is bubbling, about 45 minutes. When the edges of the pie start to darken (about 10 minutes), cover edges with foil.
7. Let pie cool for 15 minutes before serving. To serve, lightly sprinkle with fresh chopped thyme.