Ready made pastry dough – or if you’re feeling energetic
you can make your own pastry. There’s a recipe for Pastry
in the Dessert section.
3/4 cup chicken stock, cooled
1 tbsp. corn flour
½ cup chopped onions, slightly browned in butter
1 cup sliced mushrooms - optional
2 cups diced, cooked turkey
1 cup grated Kefalotiri – or Parmesan can be substituted
1 tsp. powdered thyme
Ό cup chopped parsley
1 mashed garlic clove
2 eggs, slightly beaten
salt & pepper
½ cup butter
filling: Mix the corn
flour and the chicken stock and cook it thicken. Set aside.
In a bowl, mix the rest of the filling ingredients. Spoon the
thickened chicken stock into the filling ingredients and mix
well. If the filling seems too thick to you, add some water.
You want it to be creamy and smooth.
medium sized baking tin and line the bottom with pastry
dough. Spoon in the filling and top it with little knobs of
butter everywhere. Cover the pie with more pastry dough and
pinch down the sides, sealing the edges with your fingers or
using a fork. Cut a cross slit in the center of the top for
the steam to escape while cooking.
Bake at 350F
for 40-55 minutes, or until the pastry is cooked.
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