Turkey pot pie from Stefano Faita
- Add flour and salt to food processor. Add the cold cubes of butter. Pulse a few times to cut the butter into flour. You want the consistency of coarse meal. Do not over mix or the butter will start to melt.
- Add water and pulse just until dough starts to come together. Remove and shape into a disc. Cover with plastic wrap. Refrigerate for 1 hour.
- Heat butter and olive oil in a saucepan over medium heat. When oil is hot, add the onion, carrot, celery, fennel, and thyme. Season with salt and pepper.
- Cook until vegetables start to soften, about 5 minutes.
- Stir in flour and let cook for 1 to 2 minutes. Slowly stir in white wine. Let wine reduce until almost all the liquid has evaporated. Add chicken stock and turkey cubes. Bring to a boil and then reduce heat to a simmer. If using fresh peas, add now.
- (If using frozen peas, add at the very end of the cooking process.) Cook until sauce has thickened slightly, about 5 to 10 minutes. Taste filling and adjust seasoning as needed. Let cool before filling pies.
- Preheat oven to 200˚C (400˚F).
- Whisk together the egg and milk. Set aside.
- Roll pastry about ½-cm (¼-in.) thick. Place on the bottom of pie plate and cut off the excess dough around the pie plate. Add filling. Using the rest of the dough, roll out another disc and cover the pie. Crimp and seal edges. Brush with egg wash. Cut a steam hole in the middle of the pie to allow steam to escape.
- Bake pie for 15 minutes. Reduce heat to 180˚C (350˚F) and continue baking until pastry is golden brown and filling is hot and bubbling, about 25 to 30 minutes more. Let pie rest 10 minutes before serving.