InstructionsReset

1. 1.

   Crust

   Add flour, salt, and butter to food processor. Pulse 12-15 times or until mixture is gravely. Add egg and sour cream. Pulse again for 20-30 seconds until dough holds itself together when squeezed in your hand.
2. 2.
   Flip dough onto work surface, squeeze together into a large puck, wrap with plastic, and allow to hydrate in fridge for 30min.
3. 3.
   Allow to soften at room temp for 20-25min. Roll out crust. See video @13.05.
4. 4.

   Filling

   Preheat large pot over med-high. Add butter, onion, celery, carrot, fennel and salt. Stir and sweat over med heat for 5-6min. Add potatoes and garlic. Cook for 2-3min. When water is cooked off and veg is becoming translucent, add flour. Stir and cook for 2-3min.
5. 5.
   Add sherry and stir for 30 sec. Add chicken stock. Bring to simmer, stirring constantly. Reduce heat to med low to cook, covered, 10-15min, until thickened and creamy. Be sure carrots and potatoes are cooked. Season with salt and pepper. Add thyme, peas, and turkey. Stir gently.
6. 6.

   Assembly

   Transfer filling to a 12” cast iron pan (or similar size vessel). Egg wash sides of cooking vessel (where crust will adhere). Top pan and filling with crist and squeeze to adhere. Brush crust with egg wash.
7. 7.
   Bake at 400F/205C for 25-30min or until crust is golden brown.