By Don and Ingrid Brestler
Serves 4 to 6
Spice Crust
- 3 cups all purpose flour
- 2 tbsp instant minced onion powder
- 1 tsp salt
- 1 tsp sugar
- ¼ tsp pepper
- ¼ tsp oregano
- ¼ tsp basil
- ½ cup butter or margarine (I can’t believe it’s not butter)
- ½ cup shortening
- 1 egg, slightly beaten
- 6 to 8 tbsp ice water
- 1 tbsp milk
Mix dry ingredients, cut in butter and shortening till crumbly. With a fork mix in water mixture till moistened and divide dough in half wrap in wax paper and refrigerate while preparing filling.
Filling
- 2?½ cups cut up leftover chicken or turkey
- ¼ tsp salt
- ¼ tsp poultry seasoning
- 2 cups frozen mixed vegetables
- ½ cup onions, cut up
- 2 medium potatoes, cubed
Stir fry chicken, onions, potatoes with a bit of oil until translucent in skillet and add frozen vegetables, cook for 3 to 5 minutes, set aside and add sauce (below).
Sauce
- 3 tbsp butter or margarine
- 3 tbsp all purpose flour
- 1 cup half and half cream
- ¾ to 1 cup chicken broth
- salt and pepper to taste
Cook butter and flour until bubbly, stir in half and half and chicken broth to thicken. Stir sauce into filling and set aside.
Roll ½ of the dough into a rectangle (1?8″) and fit into 11″ x 9″ pan and trim pastry. Add filling. Roll out the dough for the top cover, slit, and brush with 1 egg and 1 tbsp of milk (beaten) for a golden brown crust.
Bake at 375?F for 35 to 45 minutes or until crust is golden brown. Let stand 5 minutes. Cut into squares.
Hint: Use the same spiced crust for meat pies.
