| Cook Time | 90 minutes |
| Servings |
Ingredients
Dough:
- 220 gram Flour wheat / Flour
- 120 gram Butter
- 2 tablespoons Water ice
Filling:
- 1 piece Carrot
- 500 gram Turkey
- 1 piece Onion red
- 1 teaspoon Seasoning (Provence herbs)
- 100 gram Cheese hard
- Salt to taste
Casting:
- 3 pieces Chicken eggs
- 2 tablespoons Sour cream
- 200 ml Milk
- Salt to taste
Ingredients
Dough:
Filling:
Casting:
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Instructions
- Pre-prepare the turkey: season the turkey with salt, Provencal herbs, wrap in foil and bake in the oven at 200 degrees for two hours.
- Cool, drain and cut the turkey into small pieces.
- Peel the onion and carrot. Thinly slice the onion.
- Cut the carrots into cubes.
- Put flour, butter, ice water in the bowl of a food processor and prepare chopped dough.
- Roll the dough into a ball and put it in the freezer for 20 minutes.
- Cover the split form (I have a diameter of 26 cm) with baking paper and lay out the dough, making high sides.
- Lay out the turkey, onion and carrot.
- Whisk eggs, milk and sour cream.
- Pour the resulting mixture onto the pie. Bake the pie in a preheated 180 degree oven for 40 minutes.
- Grate the cheese on a coarse grater.
- Take out the pie, sprinkle with cheese and bake for another 20 minutes.
- Serve warm!
- Bon Appetit!!!
- And the bridge...
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