A few weeks back, blog writer and reader, Carrie, contacted me about doing a post using the filling from TYM’s Little Pies with Turkey, Fennel, and Apples. She and her daughter, Abby, were re-purposing their Thanksgiving leftovers- and making the pies into leaf shapes (genius!) for even more allure. It’s pretty great to see somebody creatively reworking a recipe, so I thought: why not invite them over for a guest spot?
Let me (let you) let her introduce herself properly:
“I’m Carrie. My almost 4 year old daughter, Abby, and I cook a bunch. She loves to “help” in the kitchen. Especially if it involves rolling pins or tasting things. She’s not a fan of spicy stuff and SAYS she doesn’t like vegetables except for when she eats them in salad, on pizza, in soup and in tiny pies like the ones we’re talking about today. I work with teens in my life outside the home, and am a member of my local CSA, and I blog at Rhubarb Sky. I’m passionate about building a strong local community so we can affect the global community in a positive way.”
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I was drooling when I read Not Martha’s post about savory leaf pies. And then I had a gander at Tribeca Yummy Mummy’s Little Pies with Turkey, Fennel, and Apples. I knew I had something seriously worth trying out. And then I made that crazy turkey for Thanksgiving and ended up with a ton of leftover bird to eat up. Well, they say that necessity is the mother of invention…or combination?! I slammed the two recipes together to make a yummy “use what’s in your fridge” version. And, yes, it’s yum. Wahoooie!
Little Leaf Turkey Pies
For the Dough:
One recipe of Pate Brisee (Martha Stewart’s fancy schmancy name for pie dough.) Leave out the sugar and add a few cranks of freshly ground pepper instead.
For the Filling:
*2 c. white part of the leeks, finely chopped
*1 large fennel bulb, core chopped out and finely chopped
*1 1/2 c. apples, peeled, cored, and chopped
*1 c. chopped carrots
*3 cloves garlic, minced
*2 T. fresh thyme, minced
*1 T. butter
*2 T. extra virgin olive oil
* 2-3 c. cubed cooked turkey meat [or chicken] from your freshly cooked bird
*salt and pepper, to taste
*3 T. flour
Preheat your oven to 400 degrees F.
To make the filling:
Heat up the olive oil and the butter over moderately low heat in a skillet or large pan. Throw in the leeks, fennel, apples, carrots, and thyme and let cook till tender, at least 10 minutes. Add the garlic and cook another minute. Add the cooked turkey cubes and heat until everything is warmed through and well-mixed together.
Roll out half of your dough (keep the other half covered and in the fridge until you’re ready to use it and use a large leaf cookie cutter to cut one leaf out. Spoon a tablespoon or more of the filling into the leaf. Cut another leaf out and place it on top of the filling. Push a little on the edges of your cute pie to seal. Place on an ungreased baking sheet. Repeat until you’re out of filling or dough or are tired of the adventure.
Bake for 30 minutes or until pie dough looks browned and tasty.
Extra pie dough can be cut into leaves and sprinkled with cinnamon sugar and baked with your savory pies for a little sweet treat.
Extra filling can be used in pizza dough with a little cheese to make the yummiest calzones ever!
Thanks, Cate, for the inspiration and permission to share your yumminess!
