TURKEY AND POTATO POT PIES

By akselden

Ingredients

• 350 g red potatoes, cut into 3/4" cubes
• 1-1/2 cups cold or room temperature
• chicken broth
• 1 cup coarsely grated peeled yam(about half a medium yam)
• 1/4 cup finely chopped shallots
• 1 tsp finely chopped fresh rosemary (plus sprigs for garnish, if desired)
• 1 tbsp cornstarch mixed with 3 tbsp cold water
• 1/2 tsp Worcestershire sauce
• 1/4 tsp cumin
• 3 cups cooked chopped turkey or chicken
• Salt and pepper to taste
• 200 g puff pastry, fresh or thawed from frozen
• Flour for dusting

Preparation

Step 1

1. Preheat oven to 400°F.
2. In a loosely covered pot, simmer cubed potato in chicken broth for 10 minutes. Add grated yam, shallot and rosemary and simmer for another 8 minutes, until grated yam is softened but not pulpy. Stir in cornstarch water
mixture and cook until sauce is thickened, about one minute. Turn off the heat and stir in Worcestershire
sauce, cumin, and turkey or chicken. Season to taste.(This filling can be made a day ahead, cooled and chilled until ready to use.)
3. On a floured surface, with a floured rolling pin, roll out puff pastry into a 12" square. Cut out circles 1/4" larger than the pie pans. Mound filling in the pans. Cover filling with the pastry circles, pinching the edges around the rims of the pans. Cut slits in the top of the
pastry. Thread rosemary sprigs through two slits in each top, if desired.
4. Place the pans on a baking sheet. Bake 15 to 20 minutes until pastry is puffed and golden. Makes 4 pot pies.