Turkey Cream Puff Pie
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 small
Tomato1 small
Onion (finely chopped 1/2 cup)1 tsp
Salt1.25 cups
Turkey (finely chopped cooked)3 cup
Water1 tsp
Mustard Powder (dry)Directions:
1
Make filling: Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds
2
Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain
3
Peel, seed, and finely chop tomato
4
Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes
5
Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes
6
Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly
7
Reduce heat and simmer, stirring, 1 minute (sauce will be thick)
8
Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste
9
Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds
10
Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain
11
Peel, seed, and finely chop tomato
12
Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes
13
Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes
14
Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly
15
Reduce heat and simmer, stirring, 1 minute (sauce will be thick)
16
Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste
17
Make cream puff dough: Put oven rack in middle position and preheat oven to 375°F
18
Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan
19
Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes
20
Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition
21
Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate
22
Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole
23
Push dough 1 inch up sides of filling, leaving top of filling exposed
24
Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan
25
Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more
26
Let pie stand 5 minutes before serving
27
Put oven rack in middle position and preheat oven to 375°F
28
Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan
29
Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes
30
Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition
31
Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate
32
Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole
33
Push dough 1 inch up sides of filling, leaving top of filling exposed
34
Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan
35
Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more
36
Let pie stand 5 minutes before serving