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I need to do a better cherry pie filling, though.
That said, the savory ones...oh goodness, YUM.
The meat:
Brown the meat in a skillet, adding in all the ingredients. Ground turkey doesn't have much runoff, so there's no need to drain. Set aside.
Mashed potatoes, standard fare:
Cut and boil 3ish potatoes. I like gold potatoes, of course. These happened to be 'yellow'. Mash with buttermilk + milk, butter and a little salt until creamy.
Combine the meat and mashed potatoes. Divide into two. In one half...or if you want, don't dive...add 1 tablespoon of garam masala and 1 tablespoon of sweet curry powder. Mix thoroughly.
Use as a filling for pocket pies. I used Alton Brown's recipe but I didn't have any shortening so I substitued butter one for one and put the butter in the food processor, as I've done with pies in the past. The butter crust browns a lot more than the shortening crust.
I made a double batch of the skin; had enough for 40+ pies. Most of them savory, as above, 5 or so with cherry pie filling, another 7 with some raspberry filling (frozen strawberries + sugar + flour, reduced in a saucepan for about 20 minutes), and the last few with some chicken & cheese salvaged from leftovers, just to use the last wrappers. They'll be yummy too.
That said, the savory ones...oh goodness, YUM.
The meat:
- 1 package ground turkey (1.25 pounder)
- 2-3 cloves chopped garlic. I am lazy and I like garlic, so I buy a big thing of chopped garlic from Costco. It's not as good as fresh garlic but it's close enough for me, and using more helps make for it. I use a big heaping tablespoon full.
- Herbs that sound good: In my case, ground thyme, french sweet basil and ground oregano.
- Salt to taste (I use a big pinch of kosher).
Brown the meat in a skillet, adding in all the ingredients. Ground turkey doesn't have much runoff, so there's no need to drain. Set aside.
Mashed potatoes, standard fare:
Cut and boil 3ish potatoes. I like gold potatoes, of course. These happened to be 'yellow'. Mash with buttermilk + milk, butter and a little salt until creamy.
Combine the meat and mashed potatoes. Divide into two. In one half...or if you want, don't dive...add 1 tablespoon of garam masala and 1 tablespoon of sweet curry powder. Mix thoroughly.
Use as a filling for pocket pies. I used Alton Brown's recipe but I didn't have any shortening so I substitued butter one for one and put the butter in the food processor, as I've done with pies in the past. The butter crust browns a lot more than the shortening crust.
I made a double batch of the skin; had enough for 40+ pies. Most of them savory, as above, 5 or so with cherry pie filling, another 7 with some raspberry filling (frozen strawberries + sugar + flour, reduced in a saucepan for about 20 minutes), and the last few with some chicken & cheese salvaged from leftovers, just to use the last wrappers. They'll be yummy too.
