Leftover Turkey Mini Pot Pies

It’s that time of year when I get a little more homesick than usual. We haven’t lived in the U.S. for six years, and it’s been even longer since we’ve spent Thanksgiving with family. I miss that a lot – but we are cultivating our own Friendsgiving tradition that I also love. We host and make the staples: turkey, gravy, stuffing, cranberry sauce; our friends bring sides, desserts and many bottles of wine. This past Sunday, we celebrated our third Thanksgiving since moving to Barcelona (a little early because tomorrow is just another Thursday here).

Our first year, we prepared a 5 kg. (11 lb.) turkey for a large crowd; it was the biggest bird we could find, and I don’t think we could have fit anything else in our modest stove. Everyone had enough to eat, but we had no leftovers… which made me very, very sad.

So last year we made two turkeys. One in the oven and one on the barbecue. Problem solved! (Also, grilled turkey is amazing). We did the same this year, and now we have an abundance of leftover turkey.

Which brings me to these leftover turkey pot pies. Aren’t they adorable? turkey-pot-pies

You should make them with your leftover turkey this Thanksgiving. They are the definition of comfort food. They’re individually sized, so you don’t have to share. And the crust-to-filling ratio is so much better than a regular pot pie. Everyone wants more crust.

turkey-pot-pie-crust

For this recipe, I used four ceramic baking dishes that hold 8 oz./1 cup. You could use ramekins or any other small, ovenproof dishes.

turkey-pot-pie-filling

Pot pies with double crust always seem like a lot of work … until I take a bite and I remember that single-crust pot pies are not even worth your time. I use Joanne Chang’s easy and tasty pâte brisée recipe from her Flour, Too cookbook (do yourself a favor and buy it immediately); one batch is perfect for four mini pot pies. Or buy pre-made pie dough. Whatever it takes to get this deliciousness in your belly.

turkey-pot-pie-bite

Leftover Turkey Mini Pot Pies

Yield: 4 individual pot pies

Ingredients

  • Pie dough, enough for 2 regular pie crusts (store-bought or homemade)
  • 3 Tablespoons unsalted butter
  • 3 cups diced veggies (I used a mix of carrots, celery, onions, mushrooms and leeks)
  • 2 1/2 cups chopped leftover turkey
  • 4 Tablespoons flour
  • 1 1/2 cups turkey or chicken stock
  • A few splashes of whole milk or cream
  • Salt, pepper and herbs (poultry seasoning, thyme, oregano, etc.)
  • 1 egg, beaten

Instructions

    Prepare the dough
  1. Roll out chilled pie dough and line each baking dish with a round of dough that extends about 1/4 inch beyond the rim. Press the dough gently onto the bottom and sides of the dish. Refrigerate the baking dishes for 30 minutes.
  2. Preheat oven to 350 degrees F/180 degrees C. Line each of the pie shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove from the oven and cool.
  3. Make the filling
  4. Melt butter over medium heat in a large saucepan. Add chopped veggies and cook until they start to soften, about 5 to 7 minutes. Add leftover turkey.
  5. Stir in flour until everything is evenly coated. Gradually add broth while stirring; cook for a few minutes until the filling has a thick, stew-like consistency. Add salt, pepper and herbs to taste, as well as a few splashes of milk or cream.
  6. Put it all together
  7. Divide the filling evenly among the baking dishes.
  8. Cover each dish with another round of pie dough, trimming any excess and crimping with your fingers around the rim to seal.
  9. Brush the top of the crust with the beaten egg. Poke a few small holes in the center to let steam escape.
  10. Bake for 20 to 30 minutes, until golden brown. Let cool slightly, and enjoy.
http://www.travelingtotaste.com/2016/11/23/leftover-turkey-mini-pot-pies/

Fancy Mac & Cheese Recipe

We hosted our first big EatWith event last night and had an absolute blast. We had more than 20 guests, and it was such a great mix of interesting, cool people from all over.

Brian made his amazing slow-cooked BBQ pork, setting up the grill on our wee balcony and tending to it lovingly all day. We also made crudité, tzatziki, bulgar salad, coleslaw, bourbon-chipotle BBQ sauce and a new version of mac and cheese we’re experimenting with.

fancy-mac-cheese-sign

True to my American roots, I love mac and cheese in all its forms, and I’m always looking for my new favorite recipe. This one turned out really well. A few people asked for the recipe, so here it is! You can be flexible with the kinds of cheese you use – feel free to play around with combinations and see what you like. I’m not sure there’s a wrong way to make delicious cheese sauce.

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Fancy Mac & Cheese

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 6-8

Fancy Mac & Cheese

Ingredients

  • 4 cups dried macaroni (about 400 g)
  • 5 tablespoons butter (about 70 g)
  • 5-8 tablespoons flour
  • 2 - 2 1/2 cups whole milk (500-750 ml)
  • 2 teaspoons dry ground mustard
  • 1 1/3 lb. cheese, grated (about 600 g) - I used aged white cheddar, Grana and a semi-curado Spanish cheese that reminded me of Monterey Jack
  • 1 egg, beaten
  • 6 yellow onions, sliced thinly
  • Panko bread crumbs
  • Grated black truffle (optional)
  • Salt, pepper, other spices/herbs to taste
  • Olive oil
  • Extra butter

Instructions

  1. Heat a small amount of olive oil and butter in a non-stick pan on medium-low.
  2. Add sliced onions and cook until golden brown and caramelized, stirring frequently, about 30-40 minutes. Set aside.
  3. Bring a large pot of water to a boil, adding a generous handful of sea salt.
  4. Cook macaroni for a few minutes less than the cook time on the package (it should be too firm to eat, not yet al dente). Drain and set aside.
  5. While the pasta water is boiling, melt 5 tablespoons of butter in a sauté pan on medium-low heat.
  6. Add 5 tablespoons of flour, whisking constantly to remove lumps and to keep from burning. The consistency should be a slightly thickened liquid (I added a few more tablespoons of flour here to make a bit more dense). Cook for 5 minutes, whisking constantly.
  7. Stir in milk and dry mustard slowly. Cook for 5-10 minutes on low heat, stirring often.
  8. Add a small cup of the sauce to the bowl holding the beaten egg, whisking constantly.(This is called tempering and gradually raises the temperature of the egg without scrambling it.)
  9. Mix in cheese, reserving a small amount of Grana for the topping. The consistency should be thick and creamy.
  10. Taste sauce and add salt, pepper and other spices or herbs to taste.
  11. In a small pan, toast a few generous handfuls of panko breadcrumbs in a little butter for a few minutes.
  12. Add macaroni and caramelized onions to cheese sauce and mix well.
  13. Transfer mac and cheese to a casserole dish. Sprinkle breadcrumb mixture and leftover Grana on top.
  14. Bake at 375 degrees F/ 190 degrees C for 20-25 minutes, until the topping is golden brown.
  15. Sprinkle a little grated black truffle on top if you're feeling extra fancy.
http://www.travelingtotaste.com/2015/02/01/fancy-mac-cheese-recipe/