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1
Mix the flour and salt in a bowl with a fork.
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2
Using a pastry cutter or a fork, cut in the chilled shortening until it looks like small peas in the flour.
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3
Add one tablespoon of ice water at a time into the mixture and toss with a fork to combine until it just comes together.
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4
Wrap in plastic wrap and place in the fridge for 15 minutes.
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5
Preheat the oven to 425F.
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6
Place 2 tablespoons of the margarine in a large skillet.
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7
Add the onion, carrots, parsley, oregano, salt and pepper.
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8
Cook over medium heat and stir from time to time until the vegetables are softened.
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9
(This is where you would add the potatoes if you werent using leftover, pre-cooked fingerling potatoes).
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10
Stir in the bouillon and water.
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11
Bring the mixture to a boil.
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12
In a medium saucepan, melt the remaining 2 tablespoons of margarine.
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13
Stir in the turkey and flour.
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14
Cook for 45 seconds to help get rid of the flour-y taste.
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15
Add the coconut milk, and heat through.
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16
Stir the turkey mixture into the vegetable mixture, and cook until thickened.
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17
Add the potatoes.
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18
Pour mixture into a pie dish or ramekins.
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19
Roll out the crust, and place on top of filling.
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20
Flute edges, and make 4 slits in the top crust to let out steam.
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21
Cover the edges with tin foil.
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22
Bake for 15 minutes at 425F and then lower to 350F for 20 minutes.
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23
Remove the tinfoil the last ten minutes.
