Ingredients
- 2 Tablespoons Unsalted Butter, Divided
- 1 Medium Yellow Onion, Cut Into 1.5Cm Dice
- 3 Medium Carrots, Peeled And Cut Into 1.5Cm Dice
- 2 Celery Stalks, Cut Into 1.5Cm Dice
- 225G Button Mushrooms, Thinly Sliced
- 1 Teaspoon Dried Thyme
- 1/2 Teaspoon Dried Oregano
- Sauce
- 3 Tablespoons Unsalted Butter
- 2 Teaspoons Madras Curry Powder
- 1/4 Cup All-Purpose Flour
- 1-1/2 Cups Chicken Broth
- 3 Cups Diced Cooked Turkey
- 1/4 Cup Finely Chopped Fresh Italian Parsley
- 2 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Sheet (23Cm- By 25.5Cm) Frozen Puff Pastry, Thawed
- 1 Large Egg
Instructions
- In A Medium Sauté Pan Over Medium-High Heat, Melt 1 Tablespoon Of The Butter And Cook The Onion And Carrots, Stirring Occasionally, Until The Onion Is Translucent, 6 To 8 Minutes. Transfer The Onion-Carrot Mixture To A Large Bowl. Melt The Remaining 1 Tablespoon Of Butter In The Sauté Pan Over Medium-High Heat. Add The Celery, Mushrooms, Thyme And Oregano. Cook, Stirring Occasionally, Until The Juice From The Mushrooms Has Evaporated, 6 To 8 Minutes. Add The Celery-Mushroom Mixture To The Other Vegetables.
- In A Large Saucepan Over Low Heat, Melt The Butter. Add The Curry Powder And Cook For 1 Minute To Bring Out The Flavor. Add The Flour And Cook For 1 Minute, Stirring Constantly. Whisk In The Chicken Broth And Simmer Until Sauce Thickens.
- Add The Cooked Vegetables, Turkey, Parsley, Lemon Juice, Salt, And Pepper To The Sauce. Stir And Simmer For 1 Minute. Transfer The Mixture To An Dutch Oven.
- On A Lightly Floured Surface Roll The Puff Pastry To 1/2Cm Thickness. Lay The Pastry Over The Dutch Oven, Trimming Any Excess With A Knife.
- Cut 3 Or 4 Slashes In The Pastry To Allow The Steam To Escape. Beat The Egg With 2 Teaspoons Of Water; Lightly Brush The Entire Surface Of The Pastry With The Egg Mixture. If You Like, Make Decorate Shapes From The Trimmed Pastry And Arrange Them On Top.
- Place The Dutch Oven On The Cooking Grate. Grill Over Indirect Medium Heat (180°C To 230°C) Until The Filling Is Bubbling And The Pastry Is Golden Brown, 40 To 50 Minutes. Keep The Lid Closed As Often As Possible During Grilling.
- Carefully Remove The Hot Dutch Oven From The Grill. Allow The Pie To Cool For About 10 Minutes Before Serving.
- Preparation Time: 35 Minutes
- Braai Time: 40-50 Minutes
- Total Time: 90 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 180°C-230°C
- Equipment: Grill Mitt
What Do You Need? Recommened Tools
Grill Mitt
R299.00
