Category Archives: pie

Party Favors: Turkey Pot Pie

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The day after Thanksgiving, I headed over to Stevie’s to make a big pot of stock from the turkey carcass, then a braised leek soup with the stock. Stevie’s idea was to do an American riff on the traditional French onion soup: roasting the leeks in the oven, then adding the stock and some leftover brussels sprout leaves, and topping it with toasted pumpernickel bread and blue cheese. This meal was deliciously filling, and the braising—which I decided to do with butter, olive oil, and sherry—inspired this recipe for turkey pot pie.

The pie filling.

In a 475-degree oven, I roasted leeks, parsnips, and kabocha squash in a little leftover white wine, sherry, and the reserved turkey drippings for about 45 minutes. Meanwhile, I made the flaky pie crust and set it to chill in the refrigerator. The vegetables came out of the oven, and once cooled, I added the leftover turkey and peas to the pan to toss them all together. The filling was enough for two pie pans, so I rolled out the thin, buttery crust to cover both. I covered the pies with an egg wash, then baked them in a 400-degree oven for about 30 minutes.
Delicious pie, right out of the oven.

For the dough:
  • 1 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup shortening
  • 4 tablespoons unsalted butter, cold and diced
  • 1/8 – 1/4 cup ice water
  • 1 egg beaten, for egg wash
For the filling:
  • 4 leeks, quartered lengthwise
  • 1/2 medium kabocha squash, diced
  • 4 parsnips, peeled and diced
  • 1/4 cup white wine
  • 1/4 cup sherry
  • 4 tablespoons turkey drippings or cooking oil
  • 2 teaspoons fresh thyme
  • 1 cup frozen peas, thawed
  • 1 cup turkey, cooked and shredded
  • 2 teaspoons flour
  • Salt and pepper
Preheat the oven to 475-degrees. Place vegetables in a baking dish and cover with wine, sherry, and turkey drippings. Add fresh thyme, salt, and pepper for seasoning and place, uncovered, in over for 45 minutes. Stir occasionally. Remove from the oven and reduce heat to 400-degrees.
For the dough, combine the flour, salt, and baking powder. Add the shortening and butter, and combine with your fingers until the fat is the size of peas. Add a small amount of water at a time, just enough to work the dough into a ball. Place in refrigerator for a half hour to chill.
In a frying pan, add the vegetables in their cooking juices and slowly stir in a bit of flour to make a sort of roux. Then add the turkey and peas, toss together, and place filling in the bottom of a pie pan. Remove the dough from the refrigerator, roll it out to a 1/8-inch thickness, and place over the pie pan. Crimp around the edges if desired and pierce with a fork several times to allow the air to escape while cooking. Brush with the beaten egg and bake for a half hour.
Recipe inspired by Wai Hon Chu, Whole Foods Culinary Center Educator

Party Favors: Venison Hunter’s Pie

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The SAVEUR team had a big event with Telluride Ski Resort on Thursday night in the SAVEUR kitchen, featuring the cooking talents of the Telluride Executive Chef Stephen Roth.

Photo courtesy of Courtney Henley-Anderson

One of the featured dishes was a rack of venison with spiced huckleberry Port sauce. It was delicious, but a little tough to eat at a cocktail party without knife and fork…so there was plenty leftover, and I went home with about 25 pieces of venison. However, unlike last time when I brought home the lamb, the meat was already cooked; I needed to figure out how to incorporate it into other dishes that I could eat or freeze to make sure the meat didn’t go to waste.

 
Photo courtesy of Courtney Henley-Anderson 

For the first attempt, I decided I wanted to riff off of the traditional Shepherd’s Pie — a hearty dish of lamb, vegetables, and mashed potatoes — by making a sort of “Hunter’s Pie” with venison as the base meat. I began by cutting the meat off of the bones, throwing the latter into a pot of salted water with other vegetable remnants to make stock. Meanwhile, I cut the venison into cubes and quickly browned them; after removing the meat from the heat, I added finely chopped carrots and leeks to the pan juices to soften them. 
 
Primary ingredients coming together on the stovetop. 

I added the meat back to the pan, along with the stock, some Worcestershire sauce, flour, and some herbs, then let everything simmer in the pan for about an hour and a half. In another pan, I covered some russet potatoes with salted water and brought it to a boil. Twenty minutes later, once strained, I added a splash of cream, a tablespoon of butter, and some salt & pepper, then set the mashed potatoes aside. When everything was ready, I assembled the crust-less “pie,” topping the meat with the mashed potatoes.

“Hunter’s Pie” fresh from the oven. 

Once the potatoes turned a light golden brown number and the venison roux began to bubble, I removed the pie from the oven and let it cool briefly. Digging into the meal, we discovered that the nutmeg in the spice blend complemented the gaminess of the meat — and I even think I preferred this dish with venison rather than lamb. I served it with a side of spinach and a cheese biscuit to sop up the jus, and we sipped on the Clos de la Roilette 2009 Beaujolais from Fleurie, the same wine that had been paired with chef Roth’s rack of venison. Its complexity, with a bit of earthiness as well as bright fruit, was a refreshing contrast to the weight of the meal.

First round of leftovers = success!

Hunter‘s Pie
  • 8 venison chops, cut into ½-inch cubes
  • 2 leeks, white parts only, finely chopped 
  • 2 medium carrots, chopped
  • 2 tbsp. flour
  • 1 1⁄2 cups venison stock 
  • 1 tbsp. Lea & Perrins Worcestershire sauce
  • 1 tbsp. finely chopped rosemary leaves
  • 1 tbsp. finely chopped thyme leaves
  • 1⁄8 tsp. freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 3 medium russet potatoes, peeled and quartered
  • Splash of Organic Valley half-and-half
1. Melt 2 tbsp. of the butter in a large pot over high heat. Add one-third of the venison and brown on all sides, then transfer to a plate, leaving fat in pot. Repeat process 2 more times, using 2 tbsp. of the butter and one-third of the venison for each batch. Add leeks and carrots to pot, reduce heat to medium, and cook until softened, scraping up any browned bits. Return venison and its juices to pot along with flour and cook, stirring frequently, for 1 minute. Whisk in stock, Worcestershire, rosemary, thyme, nutmeg, and salt and pepper to taste. Increase heat to medium-high; bring to a boil. Reduce heat to medium-low and simmer, covered, until venison is tender, about 40 minutes. Uncover pot and simmer, stirring often, until thickened, 35–40 minutes more. Remove from heat and set aside.
2. Meanwhile, put potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20–25 minutes. Drain and transfer potatoes to a bowl. Add 1 tbsp. of the butter, half-and-half, and salt and pepper to taste; mash until smooth.
3. Preheat oven to 375°. Transfer venison to a pie dish. Top evenly with mashed potatoes, and top with small cubes of butter, scattered over potatoes. Bake until golden brown and bubbling, about 20 minutes.
Recipe adapted from SAVEUR.