Turkey and Corn Pie
What You Will Need
Ingredients
- 225 g / 8 oz. all-purpose flour
- 75 g / 2.65 oz. unsalted butter
- 1/3 tsp. salt
- 2/3 tsp. sugar
- 1/3 tsp. baking powder
- 2 egg yolks
- 2 Tbsp. water
- 1 Tbsp. cooking oil
- Filling:
- 200 g / 7 oz. cooked turkey meat (diced)
- 80 g / 2.8 oz. onions (diced)
- 80 g / 2.8 oz. corn kernels
- 1 Tbsp. all-purpose flour
- 125 ml / 4.2 fl. oz. milk
- Glaze: 1 beaten egg
Seasoning
- 11/2 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
- 1 tsp. mustard
Made with
Lee Kum Kee products
How to make it
Rub butter into flour with fingers until it resembles crumbs. Mix with salt, sugar, baking powder, egg yolks, and just enough water to form dough. Cover dough with plastic wrap and chill for 30 minutes.
Saut? onion in 1 Tbsp. oil. Add corn and turkey and mix well. Sprinkle with flour. Add milk and Seasoning Mix slowly. Mix well and let stand to cool.
Remove dough and roll out to 3–5 mm / 0.12-0.2 inch thickness. Cut four 4-inch circles for top and bottom crusts. Cut remaining dough into long strips the width and depth of pie pan, and line two 4-inch pans.
Add filling to the lined pans. Brush rims of pies with egg-wash glaze and top with pastry circles. Slightly press rims to seal.
Brush egg wash on top and bake in a preheated 180 °C (355 °F) oven for 25–30 minutes, until golden.
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