Turkey Curry Pot Pies

*This recipe makes four individual pies in 6-8 oz ramekins.

Ingredients

1 clove garlic minced

1 small yellow onion diced

1 carrot peeled and diced

1/2 cup frozen petite peas

1/2 cup butter

1/2 cup flour

1 1/2 cups turkey or chicken stock

1/2 cup whole milk

2 Tbsp. curry powder

1Tsp Tabasco

1/2 tsp salt

2 cups leftover turkey

Instructions

Preheat oven to 375 degrees.

Melt butter in a Dutch oven over medium high heat. Add garlic, onions and carrot then sauté until onions are translucent. Whisk in flour and curry powder and continue to whisk for about a minute until lightly browned. Add stock then whisk constantly for 30 seconds before adding the milk. Continue to whisk for about 2 minutes then add the turkey, peas, and Tabasco. Season with salt and pepper to taste.

Fill ramekins with turkey mixture and set aside while making the pastry.

For the pastry:

1 1/4 cup chilled all purpose flour

1 tsp salt

1 stick of very cold butter cut into cubes

1/4 cup ice water

Instructions

Mix salt and flour in a large mixing bowl

In a large bowl or a food processor, combine flour and salt. Cut in butter until the mixture resembles course crumbs. Stir in water one tablespoon at a time until mixture starts to come together and forms a ball. Wrap in plastic and refrigerate for 3-4 hours.

On a lightly floured surface, roll your dough out to create 4 rounds. Cut circles large enough to cover your ramekin and hang over the sides about half an inch.

Cover the filled ramekins with the dough and press against the sides of the dish to seal the pie. Cut two little holes in the dough and brush with egg wash. Sprinkle with salt and bake for 45 minutes to an hour until the crust is golden and filling is bubbly.

Enjoy!