Use the pastry recipe on this page, or substitute your favourite.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2010
Ingredients
Method
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 under pastry rim; flute to seal. Brush top with water; cut steam vents.
Bake in 400°F (200°C) oven for 15 minutes. Reduce heat to 350 F (180 C); bake until pastry is golden and filling is bubbly, about 20 minutes.
Nutritional facts Per serving: about
- Sodium 546 mg
- Protein 56 g
- Calories 620.0
- Total fat 25 g
- Potassium 1241 mg
- Cholesterol 130 mg
- Saturated fat 10 g
- Total carbohydrate 40 g
%RDI
- Iron 44.0
- Folate 57.0
- Calcium 10.0
- Vitamin A 62.0
- Vitamin C 12.0
