Ingredients:
1/4 cup Butter or margarine
3 cup Milk
1 tsp Salt
2 tbsp Sherry,dry
2 cup Turkey meat,diced/cooked
1 cup Carrots,cooked
1 tbsp Butter,melted,for pastry
1/3 cup Flour,all-purpose,sifted
1 tbsp Chicken broth
1/2 tsp Worcestershire sauce
3 drop Tabasco sauce
1 1/2 cup Mushrooms,sliced/fresh
1 can Onion,sm,whole,drained(8oz)
1 tbsp Parmesan cheese,grated
HERB PASTRY
1 1/2 cup Flour,all-purpose,sifted
1/4 tsp Poultry seasoning
1/3 cup Milk,cold
1 tbsp Parmesan cheese,grated
3/4 tsp Salt
1/2 cup Shortening
Butter,melted
Instructions:
1. Prepare Herb Pastry; set aside.
2. Melt 1/4 cup butter; blend in flour.
3. Stir in milk slowly.
4. Add chicken broth, salt and Worcestershire sauce; cook, stirring,
until sauce boils and thickens.
5. Stir in sherry and Tabasco.
6. Add turkey meat, mushrooms, carrots and drained onions; heat.
7. Turn into a 1 1/2-quart baking dish; place pastry over dish,
fluting edge of pastry against rim.
8. Bake in preheated 400'F. oven 20 minutes, until pastry is almost
done.
9. Brush top with 1 tablespoon melted butter; sprinkle with cheese.
10. Bake 10 minutes longer, until nicely browned. Cut 3 small slits in
pastry crust and set baked pastry turkeys in place.
*** HERB PASTRY ***
1. Combine flour with salt and poultry seasoning; cut in shortening
until particles are about the size of peas.
2. Sprinkle with cold milk, using just enough to make dough hold
together.
3. For decorative turkey cut-outs, pinch off a piece of dough, rool
about 1/8-inch thick, and cut out two small turkeys.
4. Roll remaining pastry to fit top of baking dish; cut a third
turkey from center.
5. Bake turkeys on an ungreased baking sheet 15 minutes, brushing
them with butter and sprinkle with cheese, as for top of pie.
Servings: 6
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