TURKEY PIE, PASTRY CRUST
Author: 
Recipe type: Main Dish
 
Ingredients
  • Turkey pie filling
  • 1 (12 lb) turkey, cut in quarters
  • 1 yellow onion, sliced
  • 3 bunches celery
  • 2 lbs. white (small) onions
  • 3 lbs. potatoes
  • 3 bunches of carrots (or 3 - 10 oz. boxes frozen)
  • 1 box frozen peas
  • 1 lb. margarine
  • 2 cups flour
  • pepper
  • Special pastry:
  • 2½ quarts flour, sifted
  • 5 teaspoons salt
  • 3½ cups shortening
  • 5 eggs
  • ¾ cup water
Instructions
  1. Turkey pie filling
  3. Put washed turkey into large kettle and cover with hot water.
  4. Add 1 Tbsp. salt, yellow onions and a few celery tops.
  5. Bring to boil and simmer, covered 1½ hours or until tender.
  6. Cool; separate meat from skin and bones.
  7. Cut meat into attractive slices and pieces.
  8. Peel and cook vegetables.
  9. Cut into 1 inch cubes or smaller, cook until tender.
  10. Cook each vegetable separately.
  11. Melt margarine; blend in flour.
  12. Add 4½ quarts turkey broth.
  13. Cook until thickened; season.
  14. Add vegetables and turkey; heat thoroughly.
  15. Allow 1½ cups per serving on plate.
  16. Top with squares of special pastry.
  17. Special pastry
  18. Sift flour, salt
  19. Blend in shortening.
  20. Mix egg yolks with water. (Save whites)
  21. Stir into dry mixture.
  22. Add ore water if necessary.
  23. Roll ⅛" thick, cut in 3 " squares.
  24. Brush with egg whites and prick with fork.
  25. Bake at 400 degrees for 15 - 30 minutes.
Recipe by A Vintage Kitchen at https://www.avintagekitchen.com/?p=1317