Ingredients
1 oz. Butter
4 oz. Mushrooms (white or cremini - sliced)
1 Medium Onion (diced)
½ Medium Carrot (shredded)
1 Stalk Celery (diced)
½ Red Pepper (diced)
1 tbsp. Fresh Jalapeno (fine diced)
2 oz. Bouillon
1 tsp. Ground Sage
1 tsp. Poultry Spice
1 tsp. Dried Oregano Flakes
1 tsp. Dried Basil Flakes
½ tsp. Pepper
1 tsp. Salt
Dash of Paprika (optional)
3 oz. Skyr (or sour cream)
2 oz. Cream (18%)
1 oz. Flour
2 oz. (divided) Shredded Mixed Cheese (I use Mexican mix)
1 Pastry Recipe (divided into 1 large, 1 smaller piece
Preparation
• Melt butter in a deep skillet
• Sautee mushrooms, onion, carrot, celery, red pepper, and jalapeno for about 3 minutes
• Add pieces of turkey – toss and mix with sautéed vegetables for about 2 minutes
• Add bouillon – stir and simmer for about 2 minutes
• Add in herbs, spices, salt and pepper to taste – stir and simmer 1 minute
• Mix in Skyr and cream – let simmer for about 2 minutes
• Thicken mixture with flour if too thin
• Mix in ½ the cheese – stir, remove from heat
• Roll out larger piece of pastry into rectangular shape
• Line casserole dish (I prefer rectangular) with larger piece
• Prebake lined casserole dish for about 8 minutes (this will ensure bottom of pie not soggy)
• Remove casserole from oven and fill with turkey mixture – even out
• Sprinkle remainder of cheese over turkey mixture
• Place second piece of pastry over top of casserole
• Crimp edges of pastry with fork, pierce pastry, brush with egg yolk
• Bake for about 30 minutes at 370
• Let rest and cool for about 10 minutes before serving