Savoury Turkey Veronique Rustic Meat Pie combines ground turkey, grapes and a white wine cream sauce, under a rustic lattice crust. Something a little different for the weeknight dinner.
Do you ever get in the dinner rut? Preparing the same old standby week in and week out. You want to make something different, but time always gets in the way. Sometimes a “special occasion” falls in the middle of the week, what can you make that is easy and different?
Taste the wonders of the world, right from your kitchen.
If you can’t travel to other parts of the world, you can still make country inspired dishes at home. Do you have a favourite cuisine? Italian, Mexican, Asian? French cuisine seems to intrigue the palette of cooks everywhere.
Veronique sounds so fancy, yet it really is the French version of a pot pie. A fancy pot pie seems like the perfect midweek “winner dinner”.
Who says it has to be fancy to taste good. This Savoury Turkey Veronique Rustic Meat Pie comes together quickly. Turkey in a white wine sauce, all under some pastry. I could eat this any night of the week.
A long time ago, my first collection of cookbooks started with the Company’s Coming series by Jean Paré. These books sparked my interest in cooking. Right from the very first book, I realized that cooking didn’t have to be fancy to taste good.
Taking everyday ingredients and turning them into mouthwatering dishes your family loves is really what cooking (for me) is all about. My food motto is “Food doesn’t have to be complicated, but it does have to taste good”.
Don’t be scared to experiment in the kitchen.
Do you like to substitute recipe ingredients? Sometimes I do because in the middle of making a recipe, I realize I don’t have a particular ingredient. Other times I change things up to test out a different protein, spice or vegetable.
Jean’s original recipe was Chicken Veronique, but since we love turkey, my version subbed in ground turkey for chicken. We eat turkey all year long in our house. It is so easy to replace other meats with this healthy, tasty protein.
People seem to think that French cooking is complicated. Are you one of those people?
French cuisine is justly esteemed for its sauces, and brandy and wine form the foundation of many of them. Even if you don’t want to spend a lot of energy on saucing, a few tablespoons of a quick pan sauce can make the difference between something ho-hum, and something really special: Sauté a piece of meat, chicken or fish, and remove it from the pan; deglaze with a little wine or brandy to pick up the flavourful browned bits that cling to the bottom of the pan. Add a touch of cream, or a bit of butter, to thicken and enrich the juices, and you’ve got something that tastes like you spent all day on it.
This pot pie uses simple ingredients and is easy to make. I happen to think “rustic” is a fancy word for homemade. Throw some wine in the sauce, more in my glass, and you have a delicious dinner and a happy girl.
Somehow anything under pastry turns out so yummy. Savoury pastry dishes rock. Green grapes, ground turkey in a white wine cream sauce, under a lattice pastry top, turn simple ingredients into a special occasion French cuisine any night of the week. Bon Appetite!!
Savoury Turkey Veronique Rustic Meat Pie lets you taste the flavours of France in an uncomplicated and budget friendly dinner. Perfect for leftovers too.
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Want to visit France a little longer? Give these Sparkling Strawberry Crepes a try. Perfect for the weekend brunch.
- For the Pot Pie: 1 pound of ground turkey
- 1 small onion (diced)
- 1 tbsp. olive oil
- Salt & pepper to taste
- 1½ tsp. Provencal Herb seasoning
- ¼ cup white wine
- 1 cup evaporated milk
- ¼ cup flour
- ¼ cup mayonnaise
- 1 cup seedless green grapes (cut in ½)
- For the Pastry Topping: 1⅓ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- ¼ butter (melted)
- ⅓ cup milk
- 1 egg (beaten with 1 tbsp. of water)
- Preheat oven to 425º F
- Grease a dish (round, square or rectangular) and set aside
- In a measuring cup combine the evaporated milk and flour till smooth
- Add the salt, pepper and Provencal Herb seasoning, combine and set aside
- For the Pot Pie: In a skillet heat oil over over med-high heat
- Sauté the turkey until no longer pink (about 5 minutes)
- Add the diced onion and sauté for another 5 minutes
- Add the wine and sauté for 2 minutes
- Add the flour/milk mixture and cook for 2-3 minutes until thickened
- Remove from heat and stir in grapes
- Place meat mixture into prepared casserole dish and set aside
- To make the Pastry Topping: Combine flour, baking powder and salt in a bowl
- Add milk and butter, and combine to form a ball
- On a floured surface, knead dough several times
- Using a rolling pin, roll to about ¼ inch thickness (roll out to the shape of your casserole dish)
- Using a knife (or pizza cutter) cut the dough into ½ wide strips
- Place strips on top of casserole forming a lattice (or just criss cross the strips if that is easier)
- Beat the egg and water, and brush the top of the pastry
- Bake for approximately 23-25 minutes
- Pastry should be browned, and meat mixture should be bubbling