Turkey Pot Pie - cooking recipe

Ingredients

3 cups all-purpose flour
1 cup cold unsalted butter, diced + 3 tbsp
2 None eggs
1 1/2 cups vegetable stock
1 1/2 cups 2% or whole milk + 2-3 tbsp
None None grated nutmeg, to taste
1/3 lb frozen peas
2 tbsp olive oil
10.5 oz turkey breast, cut into 3/4 inch chunks
1 clove garlic, peeled and finely chopped
2 None leeks, washed, trimmed and thinly sliced

Preparation

Preheat oven to 400\u00b0F. Grease a 9 1/2 inch pie dish. To make the pastry, mix 2 3/4 cups flour, 1 cup diced butter, 1 egg and 1 pinch of salt then knead until smooth. Roll out 2/3 of dough on a floured surface into a 12 inch circle. Line the pie dish and trim excess. Prick base with a fork and chill for 30 mins. Knead remaining pastry, wrap in plastic wrap and chill.
For the bechamel sauce, melt 3 tbsp butter in a saucepan. Add 1/4 cup flour and cook until golden. Add stock and 1 1/2 cups milk, stirring. Bring to a boil then simmer for 5-8 mins. Season and add nutmeg, to taste. Set aside to cool, stirring occasionally.
Meanwhile, cook peas in boiling salted water, drain then rinse under cold running water. Heat oil in a frying pan, saute turkey for 4 mins and season. Add peas, garlic and leeks and saute for 2 mins. Transfer to pie dish then roll remaining dough out on a floured surface to a 9 1/2 inch circle and cut a small hole in the center. Beat egg with 2-3 tbsp milk then brush edge of pastry shell and cover filling with top crust. Press edges together to seal. Cut out leaves or flowers from remaining pastry dough, brush pie with egg walk and decorate with leaves or flowers.
Bake on a low rack for 40-50 mins until golden. Cover surface with foil if necessary to prevent scorching. Leave pie to cool on a wire rack for 5-10 mins, then serve.