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1
Melt 4 tablespoons of butter in a large saucepan and add the cubed onion, sweat until transparent without coloration.
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2
Add the peppers, carrots, and celery and sweat for 1 to 2 minutes on medium heat.
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3
Sprinkle the flour on the vegetable/butter mixture and mix well until the flour seems to disappear.
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4
Cook for one or two minutes to remove the raw flour taste and add the cold milk a little at a time while whisking energetically.
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5
Add salt, pepper, dry herbs, mustard and mix well.
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6
Add the thawed corn and the tomatoes at the last minute and set aside.
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7
Cube the turkey meat in medium sized cubes and season with salt and pepper.
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8
Melt one tablespoon of butter in a frying pan and sear the meat on medium heat until you get a golden color.
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9
Remove the turkey, let it drain on paper towels and add it to the vegetable and the sauce.
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10
Melt the brown bits from the frying pan with some water and add to the sauce.
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11
Check the seasoning and set aside.
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12
Butter an oven-proof dish with the remaining butter, add the turkey/vegetable/sauce mixture.
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13
Roll the dough out, cut some slits on top, both for decor and to allow the steam to escape when baking.
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14
Place the dough on the stew making sure it comes slightly up the sides of the dish.
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15
Place the yolk of the egg in a small dish and add 1 tablespoon cold water, mix and brush the top of the crust.
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16
Bake in an oven pre-heated to 400 degrees.
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17
Cook for 30 to 40 minutes until the crust is nice and brown and then serve immediately.
