Root Vegetables | Turkey | Sour Beer | New Blue Thyme Crust
This comforting pot pie sings of the cool fall nights.
| Servings | Prep Time |
| 6 – 8as an entrée | 30minute |
| Cook Time |
| 30minute |
|
|
Ingredients
Turkey Sour Beer Filling Ingredients:
- .25cup olive oil or rendered duck fat
- 2each onions, yellow, medium sized,peeled and diced
- 1each fenneltop removed, core removed and diced
- 4each bay leavespreferably fresh
- 1each leek, large,washed and sliced into crescents
- 4each garlic, clovespeeled and grated on a microplane
- .25cup shallotspeeled and sliced (about 3 bulbs)
- 3stalk celerywashed and diced
- 3each carrots,peeled and diced
- 1each parsnip, large,peeled and diced
- 1teaspoon thyme, freshminced
- 1teaspoon sage, freshminced
- .75cup flour, all-purpose
- 375ml Russian River Brewing Co. Temptationmore beer info here
- 4cup turkey or chicken stockrecipe here
- 2pound turkey, white or dark meat,cooked, skin removed and chopped (4 cups)
- 1cup peas,frozen
Egg Wash and Topping Ingredients:
- 1each egg, large
- 1tablespoon watercold
- 2tablespoon Point Reyes Farmstead Cheese Co. Original Blue, crumbledmore cheese info here
- 1teaspoon saltlarge flakes
- 1teaspoon thyme, dried
- .5teaspoon Black Peppercracked course
Instructions
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
