10 3/4 oz Cream of mushroom soup;
-undiluted
5 oz Evaporated milk
1/4 c Fresh parsley or 1 tbls
-dried;
1/2 ts Dried thyme
3 c Cooked turkey; cubed
10 oz Frozen mixed vegetables;
-thawed
1/4 ts Salt and pepper
-CRUST-
3/4 c Instant mashed potato flakes
3/4 c All-purpose flour
1/4 c Grated parmesan cheese
1/3 c Butter or margarine
1/4 c Ice water
Half and half
In a bowl, combine the first four ingredients. Stir in turkey, vegetables,
salt and pepper. Spoon into a greased 11x7x2″ baking dish. For crust,
combine potato flakes, flour and Parmesan in a bowl; cut in butter until
crumbly. Add water, 1 Tablespoon at a time, tossing lightly with a fork
until the dough forms a ball. On a lightly floured surface, roll the dough
to fit baking dish. Cut vents in crust, using a small tree or star cutter
if desired. Place over filling; flute edges. Brush pastry with cream. Bake
at 400 degrees for 25-30 minutes or until golden brown. If necessary, cover
edges of crust with foil to prevent overbrowning.
Yields
6 servings
