Ingredients
1 tbsp (15 mL) vegetable oil
1/2 onion, diced
1 cup (250 mL) chopped leeks, (white and light green parts only)
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped carrot
8 oz (227 g) cremini mushrooms, quartered
1 clove garlic, minced
1/3 cup (75 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried savory
3 cups (750 mL) chopped cooked turkey
1 cup (250 mL) frozen peas
1 Easy Flaky Pastry Recipe *
3 cups (750 mL) Homemade Turkey Stock Recipe **
see Easy Flaky Pastry recipe
** you will probably need less than 3 cups
Preparation
In Dutch oven, heat oil over medium heat; cook onion, leeks, celery and carrot, stirring occasionally, until softened, about 5 minutes.
Add mushrooms and garlic; cook, stirring occasionally, until softened, about 8 minutes.
Add flour, salt, thyme, pepper and savory; cook, stirring, for 1 minute. Slowly pour in stock, stirring and scraping up browned bits; bring to boil. Reduce heat and simmer for 10 minutes. Stir in turkey and peas. Pour into 6- to 8-cup (1.5 to 2 L) casserole dish.
On lightly floured surface, roll out pastry to fit top of casserole dish. Press over dish; trim to leave 3/4-inch (2 cm) overhang. Fold overhang unde
