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1
For the crust: In a food processor, combine flour, rosemary, salt and black pepper.
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2
Pulse a few times until incorporated.
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3
Add butter and shortening.
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4
Pulse again a few times until the mixture resembles little white peas.
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5
Add water by the tablespoonful.
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6
Pulse each time you add a tablespoon.
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7
Stop adding water once the dough becomes a ball.
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8
Wrap dough ball in plastic wrap and chill in the refrigerator for 1 hour.
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9
Preheat oven to 375 degrees F.
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10
For the filling: Heat butter in a saucepan over medium heat.
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11
Once butter is melted, stir in the flour.
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12
Cook for several minutes until the mixture becomes a paste and browns just a bit.
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13
Add broth.
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14
Cook for 4-5 minutes.
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15
Pour milk into a small bowl.
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16
Scoop out a little bit of broth from the pan and add it to the milk.
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17
Stir it and then add the milk into the pot.
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18
This will ensure that the milk doesnt curdle.
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19
Add salt and pepper to taste.
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20
Take pan off heat.
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21
In a separate bowl, gently mix turkey, veggies and the sauce mixture.
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22
Take a small taste and add salt and pepper if needed.
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23
Roll dough out into a circle.
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24
Place the circle of dough on a baking stone or baking sheet.
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25
Pile turkey filling in the center of the dough.
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26
Pull dough up and around filling to resemble a drawstring purse (the center of the filling mixture will still be exposed.
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27
See related blog link for photos.
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28
In a small bowl combine egg yolk with cream or milk and brush it all over the dough.
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29
Bake at 375 degrees F for about 30 minutes or until crust is golden.
