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Thread: Easy Smoked Turkey Pot Pie

  1. #1
    Senior Member WolfeMan's Avatar
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    Easy Smoked Turkey Pot Pie

    More pics and recipe can be found at The Wolfe Pit

    Larry
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    Visit - The Wolfe Pit Channel

  2. #2
    Looks beautiful. I haven't had a pot pie since my mother made them. Love them food pics!

    If you want to get ambitious some time, especially with a beef or pork version, trying making your own suet crust. It is amazing, worth the trouble on occasion. This is pretty much the traditional crust used for the Cornish Pasty (yes I make those too) - but it is absolutely delicious whenever a crust is needed for a meat dish.

    The trick is to get good suet - you pretty much need to find a butcher, and ask for the suet - it's not just any 'ol fat, it is the flaky very white fat from around the beef kidney. (NOT the stuff they sell in the store for birds) A few groceries might carry it. If they will grind it, that is SO much for the best. If not, I freeze it first, then shred it with the food processor. If it's not frozen, it would be all gummy.

    Once to my (happiness or unhappiness) I once got a great hunk of the stuff, right fresh off the cow. People sent me to the butchers - I expected a store with counters and such. Instead, I found a large room with bloody guys and great knives who carved me off a (warm) hunk. lol I'll spare you the photos. It made terrific pasties though.

    Shortcrust Pastry

    Begin the day ahead.

    1 cup ground suet
    1/4 cup Crisco
    2 cups all-purpose flour
    1/2 heaping tsp salt

    1 Mix all ingredients together with your hands, rubbing lightly between your fingertips until ALL lumps are gone.
    2 Add 1 cup or more of cold water, gradually, mixing with a fork.
    3 Add enough water so that dough is moist and elastic enough to roll.
    4 Divide the dough half, place into a ziploc bag or plastic wrap and store in refrigerator overnight.
    5 Roll out and use like any other pie crust

    For those who hate rolling out pie crusts, another trick is to roll it out between two pieces of floured wax paper - that way it doesn't stick to the board or the pin.

  3. #3
    Senior Member WolfeMan's Avatar
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    Thanks for the recipe Tam! I'm gonna save it an ask my wife to make it.......couple times I've tried making pizza dough and bread and it's not a pretty site....me and flour do not get along and it seems to jump all over me and all over the place when I use it! I gotta by a 5lb when the recipe calls for 1 lb because I get more around me than in the dish!!!

    Next time I do pot pies, I'll ask my wife to make the suet pastry! Thank you!
    Larry
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  4. #4
    You're welcome. It'd probably be better with beef or pork than poultry.

    If you do it yourself - I want pics! Not of the food - of you lolol

    I make a mess with flour too.

  5. #5
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by TAM63 View Post
    You're welcome. It'd probably be better with beef or pork than poultry.

    If you do it yourself - I want pics! Not of the food - of you lolol

    I make a mess with flour too.
    I'd look like Casper the Friendly Ghost, just bigger and uglier!!
    Larry
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    Visit - The Wolfe Pit Channel

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