Turkey Creme Puff Pie

Name: Turkey Creme Puff Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 small tomatoes; 1 small onion, finely chopped (1/2 cup); 2 tablespoons unsalted butter; 1/8 teaspoon salt; 2 large white mushrooms, finely chopped (1/4 cup); 1 tablespoon all-purpose flour; 6 tablespoons reduced-sodium chicken broth; 285 g cooked turkey breast, finely chopped (1 1/4 cups); 1 tablespoon fresh flat-leaf parsley, chopped; 3/4 cup water; 6 tablespoons unsalted butter, cut into small pieces (very cold); 1/2 teaspoon salt; 3/4 cup all-purpose flour, sifted after measuring; 4 large eggs, at room temperature for 30 minutes; 3 ounces swiss cheese, cut into 1/4-inch dice (about 3/4 cup); 2 tablespoons parmigiano-reggiano cheese, finely grated (using a Microplane rasp); 1/2 teaspoon mustard powder

Submitted by Chef George S.

"A delightfully decadent way to present the inevitable holiday leftovers. From Gourmet Magazine, November, 2005."

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Ready In:: 1hr 20mins
Ingredients:: 17
Serves:: 4

ingredients

Filling
1 small tomatoes
1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
¹⁄₈ teaspoon salt
2 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon all-purpose flour
6 tablespoons reduced-sodium chicken broth
285 g cooked turkey breast, finely chopped (1 1/4 cups)
1 tablespoon fresh flat-leaf parsley, chopped
Crust
³⁄₄ cup water
6 tablespoons unsalted butter, cut into small pieces (very cold)
¹⁄₂ teaspoon salt
³⁄₄ cup all-purpose flour, sifted after measuring
4 large eggs, at room temperature for 30 minutes
3 ounces swiss cheese, cut into 1/4-inch dice (about 3/4 cup)
2 tablespoons parmigiano-reggiano cheese, finely grated (using a Microplane rasp)
¹⁄₂ teaspoon mustard powder

directions

Make filling:
Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes.
Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes.
Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick).
Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
Make cream puff dough:
Put oven rack in middle position and preheat oven to 375°F.
Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition.
Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate.
Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed.
Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more. Let pie stand 5 minutes before serving.

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RECIPE SUBMITTED BY

Chef George S.

I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home. My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks. We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here). I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.

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