Curried Turkey Pot Pie
with puff pastry / sweet potato wedges

Name: Curried Turkey Pot Pie
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz Puff pastry, defrosted; 1 Onions, medium, diced; 8 oz Carrots, diced; 3 cloves Garlic, diced; 1 tsp Ginger (opt), grated; 1 lb Turkey, ground (sub leftover turkey); 1 tsp Curry powder; 1 tsp Garam masala; 1 tsp Salt; 1/2 tsp Paprika; 1/2 tsp Cumin; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 2 Tbsp Flour, all-purpose; 2 Tbsp Tomato paste; 1 cup Peas, frozen (sub canned peas); 1 cup Stock, any type; 1 cup Coconut milk, light; 1 Eggs, yolk, whisked; 1 tsp Water; 1/2 cup Yogurt, plain or Greek; 1 lb Sweet potatoes, wedges; 1 Tbsp Oil, cooking; 1 tsp Garam masala; 1/2 tsp Brown sugar

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

This is no ordinary pot pie. For this creative meal, we're mixing things up and combining ground turkey, coconut milk and fragrant spices under a crisp pastry shell.

Ingredients

Metric

Servings:

Curried Turkey Pot Pie:

Puff pastry - 8 oz , defrosted
Onions, medium - 1 , diced
Carrots - 8 oz , diced
Garlic - 3 cloves , diced
Ginger (opt) - 1 tsp , grated
Turkey, ground - 1 lb (sub leftover turkey)
Curry powder - 1 tsp
Garam masala - 1 tsp
Salt - 1 tsp
Paprika - 1/2 tsp
Cumin - 1/2 tsp
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Flour, all-purpose - 2 Tbsp
Tomato paste - 2 Tbsp
Peas, frozen - 1 cup (sub canned peas)
Stock, any type - 1 cup
Coconut milk, light - 1 cup
Eggs, yolk - 1 , whisked
Water - 1 tsp
Yogurt, plain or Greek - 1/2 cup

Garam Masala Sweet Potato Wedges:

Sweet potatoes - 1 lb , wedges
Oil, cooking - 1 Tbsp
Garam masala - 1 tsp
Brown sugar - 1/2 tsp

Prep

Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
Sweet potatoes / Onions / Carrots / Garlic / Ginger - If prepping right before cooking, get oven heating before continuing with prep. Prep as directed. Store sweet potatoes in one container. Store onions and carrots in a separate container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead)
Season turkey - Combine turkey with garlic, ginger, curry powder, garam masala (portion for the pot pie), salt, paprika and cumin. (Can be done 1 day ahead)

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Make

Heat oven to 400F / 204C degrees.
Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes) and sugar. Season with some salt.
Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
While potatoes roast, heat a large skillet over medium-high heat. Add oil (portion for the pot pie) and then onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes. Add butter, flour and tomato paste and saute until no dry spots of flour remain.
Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes.
Next add in peas (no need to defrost them, just break them up as they cook), stock and coconut milk. Bring to a simmer and simmer for 2 minutes.
Remove skillet from heat and cover with puff pastry (if it's too big, trim with scissors). Use a fork to press the edges of the pastry against the sides of the skillet and trim off any excess.
Whisk egg yolk and water and brush over puff pastry. Make a few slits with a knife and bake in the oven for 15 to 20 minutes, until golden.
Serve pot pie and sweet potatoes with yogurt. Enjoy!

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