These tiny pot-pies were born out of my recent acquisition of some tartelette tins. I am now obsessed with tiny pastries. Great for photos, not so great for skinny jeans. These little beauties were oh-so-delicious. Flaky pastry, and creamy gravy covered filling. They’re rich but not heavy, and their itty-bitty size is perfect for portion control. Plus – they’re super cute.
I got a little ambitious with this recipe and opted to make my own pastry dough. If you’re not inclined to do so, store bought pastry will do just fine. Also, if you’re not feeling the extra work that individual pies entail, this recipe easily converts to one large pot pie with 1/2 of the pastry for the bottom, and half for the top. Baking time may need to be adjusted accordingly.
This Thanksgiving I decided it would be a good idea to make a 21 pound turkey for my 4 person dinner party. I ended up with about 10 pounds of lean meat, plus bones for stock AFTER I sent a good portion home with my mom. You’re going to be seeing a lot of turkey ’round these parts over the next week or until I give up and freeze the rest.
Aside from eating turkey cold out of the fridge (my favorite) I have a few yummy things planned for this week. If you’ve found yourself with enough leftover turkey to feed an army – stay tuned. We’re in the same boat.
Recipe yields 4 individual pies or 4 servings.
- 4 tartelette tins with a diameter of 4.25 inches
- rolling pin
- parchment paper
- pie weights or dried beans for par-baking the pastry
- 1/2 cup carrot, about 3 small (peeled and diced)
- 1 rib celery (diced)
- 1/2 brown onion (diced)
- 1/2 cup frozen peas
- 8 oz cooked turkey (cubed)
- 1 and 1/2 cup potato (peeled and cubed)
- 3 cups chicken broth
- 1/4 teaspoon paprika
- 1/8 teaspoon oregano
- 1/8 teaspoon thyme
- Olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
Pâte Brisée / Pastry:
- 8 oz unsalted butter (cubed and very cold)
- 1 and 1/4 cup all purpose flour (plus more for dusting)
- 6-7 tablespoons very cold ice water
- 1/2 teaspoon salt (omit this if you have salted butter)
- 1 egg (for an egg wash)
This recipe is a four-part bonanza. If you’re not ready to delve in to homemade pastry just yet, go ahead and skip ahead to the second stage. If you’re feeling ambitious I highly recommend it! It’s a new skill for me, and I’m very glad I took the leap. I will never buy expensive, over-processed, store bought pastry dough again – scout’s honor. I’m going to include the recipe I used for Pâte Brisée, which was adapted from Simply Recipes. The directions I’ve included in this post are quite basic. For a more in-depth instructional I highly reccommend one of the links provided below. They certainly helped me.
PART ONE / MAKING THE PASTRY DOUGH
- Cube butter into small 1/4 inch pieces, and return to refrigerator. You want the butter to be very cold.
- Add flour and salt to a large mixing bowl and stir to combine
- Add butter and cut with two knifes until the mixture looks grainy and butter is cut into small pea-sized bits.
- Add water one tablespoon at a time until dough JUST comes together. If the dough crumbles hold together when you pinch them, it’s ready.
- Scoop dough onto a lightly floured surface and gently form it into 2 even disks with your hands
- Cover with plastic wrap and refrigerate for 30 minutes before use
STEP 2 / THE FILLING
- Heat a large skillet to medium heat
- Add chopped veggies and 1 turn of olive oil to the pan
- Sauté for 5 minutes, or until onions are translucent and carrots begin to take on some color
- Move cooked veggies to a plate
- Add 2 tablespoons butter to the same skillet and melt
- Add flour and cook roux for 1 minute to a golden yellow color
- Slowly whisk in chicken broth, making sure there are no lumps
- Add in potato, peas, chopped turkey and herbs
- Return cooked veggies to the pan
- reduce heat to low and simmer til sauce is thick and potato is fork-tender – about 20 minutes
- Remove from heat and allow to cool while you prepare the crust
Part 3 / preparing the pie crust
- Lightly dust a large work area with flour
- Remove one disk of dough from the fridge, leaving the other to chill
- Gently roll out dough large enough to accommodate 4 circles with a 6 inch diameter. I tested the size of my dough by lining up my tartlette tins, and rolling until there was enough room for all four with at least 2 inches between. My dough ended up in a rectangle of about 11×16 inches.
- Using the inverted tins as a guide, trace around the circumference with a paring knife, adding an extra inch all the way around.
- Gently press the dough into the molds, making sure that the pastry extends past/taller than the edge of the tin. The dough will shrink slightly when baked, and we don’t want filling seeping out.
- Refrigerate the prepared crusts for 15 minutes before baking
- Pre-heat oven to 375 degrees F
- Dock the pastry dough by piecing all over with a small fork
- Place a small square of parchment into each tin, on-top of the dough and fill with dried beans. This will help the pastry to stay put while baking instead of puffing up
- Bake crusts for 15 minutes
- Remove beans and parchment from crusts, and brush with an egg-wash
- Return to oven and bake for an additional 15 minutes of until pastry begins to turn golden-brown
- Allow to cool completely before filling.
Part 4 / Assembly and baking
- Divide filling equally between all 4 pies
- Roll out second disk of pastry dough to the same size as before
- Using a paring knife cut 4 circles large enough to cover the top of each pie with room to wrap over (about 5 inches each)
- Cut 3-4 vents in the top of each circle
- Place dough circlets on top of filled pies and pinch around the edge of each pie to seal
- Brush the tops with egg wash and bake at 375 degrees for 20 minutes or until top pastry is golden and filling is bubbling hot.