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Smoked Turkey and Cranberry Pot Pies

Source: The Cranberry Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 6
Have all the flavors of Thanksgiving in neat little savory pies.
RECIPE INGREDIENTS
1 large onion, chopped
1 celery stick, chopped
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups chicken stock or canned broth
1 cup heavy cream
1 tablespoon sherry
1 pound sweet potatoes, peeled and roughly chopped
8 small shallots, peeled
8 ounces button mushrooms, halved or sliced
12 ounces smoked turkey, roughly chopped
2 tablespoons dried cranberries chopped
2 tablespoons chopped fresh parsley
1 pound puff pastry
1 egg, beaten
salt and pepper
Smoked Turkey and Cranberry Pot Pies Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 450 degrees F. Fry the onion and celery in the oil until golden brown. Add the flour and stir well. Remove from the heat and add the stock or canned broth, whisking well with a wire whisk to remove all the lumps. Return to the heat and continue whisking until smooth.


Add the cream and heat gently. Season to taste. Add the sherry, sweet potatoes, shallots, mushrooms, turkey, cranberries, and parsley and stir to combine. Simmer gently for 10 minutes and then leave to cool.


Divide the mixture between six small ovenproof dishes. Roll out the pastry to 1/8 inch thick and cut circles 1 inch wider than the diameter of the dishes. Brush the rim of each dish with a little beaten egg. Place a pastry circle on top of each dish, gently pressing the pastry around the rim to secure. Cut a small hole in each pastry lid and use any remaining pastry to make pastry leaves to decorate the lids.


Bake on the middle shelf of the oven for 30-35 minutes, or until the pastry is puffed and golden brown. Serve with green beans.


Recipe reprinted by permission of Hamlyn. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 818
Fat. Total: 51g
Fiber: 6g
Carbohydrates, Total: 68g
Sodium: 823mg
% Cal. from Fat: 56%
Cholesterol: 114mg
Protein: 24g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: angie, MN Reviewed: 02/12/2007
One of the most delicious twists on a classic EVER! I've made this too many times to count and each time gotten rave reviews. I even modify the veggies from time to time and it's still great.
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