Root Vegetables | Turkey | Sour Beer | New Blue Thyme Crust

This was the second course of an event I taught at, teaching how to cook with beer.  The Fork at Point Reyes Farmstead Cheese Company hosted this event, featuring many of their delicious cheeses in the pairing and as an ingredient in the different dishes.

This is the menu for the course on how to ‘Cook with Beer’:

Second Course

Root Vegetables | Turkey | Sour Beer | New Blue Crust

 A homage to pot pie: local root vegetables and Willie Bird turkey breasts braised in Russian River Temptation

with a thyme New Blue barley crust

Russian River Temptation

Here is the full menu.

Root Vegetables | Turkey | Sour Beer | New Blue Thyme Crust

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This comforting pot pie sings of the cool fall nights.

• CourseEntrée | Main, Main Dish
• CuisineAmerican, Beer Cuisine, Comfort

Servings	Prep Time
6 - 8 as an entrée	30 minute

Cook Time

30 minute

Servings Prep Time 6 - 8 as an entrée 30 minute

Cook Time 30 minute

Root Vegetables | Turkey | Sour Beer | New Blue Thyme Crust Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This comforting pot pie sings of the cool fall nights. CourseEntrée | Main, Main Dish CuisineAmerican, Beer Cuisine, Comfort Servings Prep Time 6 - 8 as an entrée 30 minute Cook Time 30 minute Servings Prep Time 6 - 8 as an entrée 30 minute Cook Time 30 minute

Ingredients

New Blue Barley Crust Ingredients:

• .75 cup flour, barley
• .5 cup flour, all-purpose (extra for rolling out the dough)
• 1 tablespoon flax seed, ground (optional)
• 1 teaspoon thyme, dried
• 1 teaspoon baking powder
• .5 teaspoon salt, kosher
• 8 ounce butter, unsalted preferably organic and 35% or higher butter fat, chilled
• .25 cup Point Reyes Farmstead Cheese Co. New Blue, crumbled more cheese info here
• 4 tablespoon vodka, ice cold

Turkey Sour Beer Filling Ingredients:

• .25 cup olive oil or rendered duck fat
• 2 each onions, yellow, medium sized, peeled and diced
• 1 each fennel top removed, core removed and diced
• 4 each bay leaves preferably fresh
• 1 each leek, large, washed and sliced into crescents
• 4 each garlic, cloves peeled and grated on a microplane
• .25 cup shallots peeled and sliced (about 3 bulbs)
• 3 stalk celery washed and diced
• 3 each carrots, peeled and diced
• 1 each parsnip, large, peeled and diced
• 1 teaspoon thyme, fresh minced
• 1 teaspoon sage, fresh minced
• .75 cup flour, all-purpose
• 375 ml Russian River Brewing Co. Temptation more beer info here
• 4 cup turkey or chicken stock recipe here
• 2 pound turkey, white or dark meat, cooked, skin removed and chopped (4 cups)
• 1 cup peas, frozen

Egg Wash and Topping Ingredients:

• 1 each egg, large
• 1 tablespoon water cold
• 2 tablespoon Point Reyes Farmstead Cheese Co. Original Blue, crumbled more cheese info here
• 1 teaspoon salt large flakes
• 1 teaspoon thyme, dried
• .5 teaspoon Black Pepper cracked course

Servings: as an entrée

Units:MetricUS Imperial

Instructions

Parmesan Barley Crust Directions:

• In the bowl of a food processor, add the flours, flax seed, thyme, baking powder and salt. Pulse a few times to mix all the ingredients together. Add the cold cubed butter and blue cheese, pulsing several times, making little pea shaped butter/cheese pieces into the mixture. With the motor running, add the ice cold vodka, turning off the machine when a dough is formed. Remove the dough and wrap in plastic wrap and refrigerate for at least 30 minutes (or as the rest of the elements are being made).

Turkey Sour Beer Filling Directions:

• In an 8 - 12 quart pot or Dutch oven, preheated over medium heat and coat the bottom with the oil. Mix in the onions, fennel and bay leaves, lightly seasoning with salt and stir periodically for 10 - 12 minutes. Once the onions are transparent and starting to turn a light brown hue, add in the leeks, garlic, shallots, celery, carrots, parsnips, thyme and sage. Cook for another 6 - 8 minutes. Add in the flour and stir to evenly coat all the vegetables and cook the roux until it turns a light golden color, about 3 - 4 minutes, then add in the sour beer, followed by the stock, stirring in to make a gravy like sauce. Cook for 3 – 4 minutes, then add the cooked turkey (or chicken) meat and peas. Check and adjust the seasoning with salt and pepper. Turn off heat and remove the bay leaves from the pot. Either take a 9”x13” baking dish or 8 individual ramekins and lightly coat with olive oil, using a paper towel. Next add the filling and let cook while the crust is rolled out.
• Remove the pie dough from the refrigerator and un-wrap onto a lightly floured piece of parchment or wax paper. Roll the dough out, using a cold 22 ounce beer bottle or a rolling pin, in a rectangle shape, with a thickness of about ⅛ inch thick. Barely pinching the dough against the paper, on the farthest side, pick up the dough and carefully lay it over the filling, centering it on the baking dish. Using a sharp pairing knife, trim the dough to fit the pan, using any extra dough to mend the top, if needed. If using ramekins, use an empty one as a cutter for the top. Transfer the baking dish to a sheet tray lined with either aluminum foil or a Silpat®, to prevent any bubble overs. Preheat the oven to 400°F.

Egg Wash and Topping Directions:

• In a pint glass, crack the egg into it, along with the water and lightly mix together with a pastry brush or fork. Brush this over the pastry dough evenly, just to coat the top.
• In a small bowl, combine the parmesan, salt, thyme and pepper. Sprinkle the topping over the surface of the pot pie and place into the oven for 28 – 30 minutes, or the crust is the color of an IPA and the filling is bubbling along the sides. Remove from the oven and allow to cool slightly, then serve.

Pair with:

• Pour a Russian River Brewing Co. Temptation into a goblet and serve with the updated pot pie.

Recipe Notes