You could easily make these with frozen veg, but I had the mirepoix ingredients on hand from cooking for Thanksgiving dinner, so it made sense to use fresh ingredients. I find the veg stays a little toothier with fresh, and imparts more hearty flavor and texture.
INGREDIENTS
1 large carrot, small dice (about 1/2 cup)1 stalk celery, small dice (about 1/2 cup)
1/2 onion, small dice onion (about 1/2 cup)
2 cloves garlic, minced or pressed
3 Tbsp flour
1/4 cup white wine (sauv blanc)
3/4-1 cup heavy cream
1/2 cup frozen peas
1 1/2 cups-2 cups cubed cooked turkey meat
1 Tbsp fresh thyme
1 Tbsp fresh flat leaf parsley
Salt and pepper to taste
2 packages store bought pie crust (3 of the 4 rounds of Pillsbury pie crust)
DIRECTIONS
- Heat oil in a pan; cook carrot, celery, and onion until softened a bit. Add garlic and cook until fragrant.
- Sprinkle in flour, toss to coat veg, then stream in white wine and reduce down until absorbed and alcohol smell has cooked off.
- Add cream and reduce until bubbly and thick. Start with 3/4 then add more if you feel it can absorb more without being too soupy. You want it to be thick and saucy.
- Fold in herbs, peas and turkey, turning off heat and letting flavors blend. Salt and pepper to taste, then let cool and hold until ready to fill shells.
- Roll out rounds a bit thinner. Note you will only need 3 crusts out of the four that come in two packages, so save the 4th for another time. Cut six each of round 4” tops and 6” bottom shells.
- Spray a jumbo muffin tin with oil. Press larger circles into the bottom, fill with filling (should be to the top, or at least 3/4 up), then top with the smaller round and press edges together. Cut a slit in the top. Brush with some cream or butter if you wish.
- Place muffin tin on a baking sheet to protect from potential overflow. Bake at 375 for 30 minutes or until tops are lightly brown.
- Remove from oven and let rest for about 10 minutes to allow crust to set. Remove pies to a wide bowl, serve with a side of leftover stuffing, mashed potatoes, or salad.
You can make these and then freeze them for reheating later.
