I avoid making pot pies, but this recipe makes it easier. Plus it is great if there are leftovers.-Mike
We have to thank the ancient Greeks and Romans who made meat pies. Greeks had to top crust; Romans did not.
Γαλοπόπιτα (Greek)
/galopópita/
Turciac crustum (Latin)
Serves 4
Preheat the oven 400F (200C)
1 1/2 cups (195 g) cooked organic turkey, cut into cubes
turkey gravy
4 cup (260 g) organic vegetables (dice any like onions)
1 sheet (gluten-free) puff pastry, thawed and unfolded
1 organic eggs
1 Tbs. (15 ml) water
spices of choice: Himalayan salt, black pepper, garlic or onion powder, thyme, rosemary, or sage
~Greek (Latin)~
ένα / EN-a/ (ūnus) 1. In a cast-iron skillet, stir in the turkey, gravy, and vegetables.
δύο /THEE-oh/ (duo) 2. Place the pastry overtop of the skillet and trim excess.
τρία /TREE-a/ (trēs) 3. Whisk the egg and water, then brush onto the pastry. Season with any of the spices. Poke a few holes with a fork.
τέσσερα /TESS-air-uh/ (quatuor) 4. Bake 25-30 minutes until the pastry is golden brown and filling is bubbling (inside temperature 165F/75C).
πέντε /PEN-day/ (quīnque) 5. Cool a little before serving. refrigerate any leftovers.
