Now we’re on the second leg of a LOTR journey. It’s going to be a good day.
|"Fly, you fools!"|
Leftover turkey and mustard potpie
1 garlic clove
Two cups cubed cooked turkey
Three heaping spoons of gravy
Two spoons of mustard
½ cup water
1 pinch thyme
¼ cup frozen peas
A tennis ball of leftover pie dough
Salt and pepper
Chop two carrots. Heat a tablespoon of oil in a pan. Add carrots, season with salt and pepper, and let soften 5 minutes. Mince a garlic clove. Add to pan. After a minute, add two cups of cubed turkey, a few spoons of gravy, and a couple spoons of mustard. Stir in about ½ cup water to form a sauce. Add a pinch of thyme and season with salt and pepper. At the last minute add ¼ cup of frozen peas.
Meanwhile, roll out a tennis ball-sized portion of leftover pie dough. Whisk an egg in a small bowl. Transfer the filling between two ramekins. Wipe the edge of the ramekins with egg. Cut the dough in half, forming two rectangles. Lay them on top of the ramekins, sticking to the egg. Brush the tops of the crusts with more egg, and top with grated sharp cheddar. Bake the potpies for 25 minutes at 400 degrees until golden and hot.