Do you find yourself staring at all those leftovers and wish you could think of something creative to do with them? Well maybe you don’t feel like cooking any more after all the work you just put into getting just one meal on the table, but if you can muster up the elbow grease to whip up a few more pie crusts you will be rewarded with a treat that just might beat out the original meal that is this pie’s inspiration. You can of course use a premade crust but it is worth your time to make your own. King Arthur Flour has some great advice if you don’t feel confident in your crust recipe in their latest blog post, Perfect Pie: A Baker’s Dozen+ Tips. A homemade crust will add that little bit of extra yum that makes this pie so delicious.
Ok lets get down to the recipe, shall we?
- 2-3 Cups bite size pieces of Turkey meat, I prefer a combo of light and dark myself.
- 1-2 Cups bite size pieces of roasted butternut squash
- 1 Cup Cranberries,1/4 Cup Sugar, 1ts Lemon Juice
- 1-2 Cups Bite size pieces of Potato
- 1 Cup thinly sliced and halved leeks
- 1 Onion finely chopped
- 6 Tablespoons of Butter
- 3/4 cup flour
- 21/2 Cups of Turkey stock
- Herbs of your choice, I love Rosemary, Theme of even Herbs de Provence
- 3 Cups flour
- 1/4 Cup White Sugar
- 1 Teaspoon Salt
- 1 Stick Cold Diced Butter
- 3 Tablespoons of Shortening
- 6-8 Teaspoons Ice Cold Water
- 1 Egg
I love my Kitchenaid for so many things, especially for it’s help in making the perfect pie crust. Begin by combining flour, sugar and salt. Then combine with butter and shortening, mixing at top speed. Make sure to use the splash guard or cover with a tea towel or you will have a big mess to clean up and who really likes that. Once everything is combined and you have pea sized pieces formed start adding a few teaspoons of water at a time until most of the pieces start sticking to each other but be sure not to add too much, you don’t want it to come all together by itself. Ball the crust up together, it should come together with just a little pressure, it if needs a little more moisture to stick then sprites a little on, wrap in plastic wrap or use a bag and store in the fridge for at least 20 minutes. Divide dough into 5 even wedges and then shape the wedges into 1 inch thick rounds. Roll out rounds to form a 9 inch circle. I use a upside down pie dish to cut out a nice neat circle. Roll out all 5 rounds and site them in the fridge to rest.
Now on to the good stuff!
Preheat oven to 400*
Melt 2 Tb of butter in a large heavy skillet or pot. Add diced onion, a dash of salt and herbs of your choice. Let the onions cook a little and then add 2 more Tb of butter and the halved and thinly sliced leeks. Let these cook for about 5 min or until they are tender. Add the remaining butter and once it is melted sprinkle in the flour. Combine flour and butter, stirring continuously. Slowly add stock while stirring to make thick gravy.
While you are working on the gravy make your cranberries. In a small sauce pan combine 1 cup water, 1 1/2 cup cranberries and 1/4 cup sugar. Bring to a boil and cook until the berries burst. Removing the berries from the pot and set them aside to cool.
Cut up potatoes into bite sized pieces and boil in salted water for 7 minutes, or until just tender. Strain and let cool.
If you don’t have leftover roasted squash then peel and dice 1 butternut squash and roast in the oven for 3o minutes at 400* .
Once you have everything ready combine turkey pieces, squash, potatoes and cranberries with the thick gravy. Mix until just mixed you don’t want to over stir.
Take out your well rested crusts and get a clean work surface ready to assemble your pies. Whisk egg, to make a egg wash. Brush wash over the edge of the bottom half of your crust. Add a heaping 1/3 cup of combined ingredients to the center of the bottom half of the crust, spreading it out a little so it make a half moon shape. Fold the crust over and gently press the edges neatly together. Starting a corner fold the edge over on itself, using as thin a fold as you can. Fold over again so that the sem can’t be seen. Then using your pointer and thumb from one hand and the middle finger of the other make neat crimps with the edge. Once all your pies are assembled brush them with egg wash. Place in hot oven and bake for 1 hour. I make mine on a pizza stone, this makes for a perfect crust on the top and bottom. If you are using a baking sheet I highly recommend that you use parchment paper as a liner to avoid a burnt bottom.
These are delicious just out of the oven. They freeze beautifully too. Just reheat and dinner is done! Perfect for those crazy days that come in between Thanksgiving and Christmas. So if you can resist eating them right away save them for a hectic day when you don’t have time to make dinner. Leftover never tasted so good!