125 ml butter 1/2 cup
1 large onion, chopped
250 ml celery, chopped 1 cup
125 ml all purpose flour 1/2 cup
125 ml dry white wine 1/2 cup
625 ml milk 2 1/2 cup
2 ml salt 1/2 tsp
2 ml thyme 1/2 tsp
dash cayenne pepper
250 ml frozen peas 1 cup
3 carrots, diced
125 ml red pepper, chopped 1/2 cup
1 L cooked turkey, cubed 4 cup
2 9 inch (23 cm) pastry shells
1 egg
15 ml water 1 tbsp
In a large saucepan; melt butter over medium heat. Add onion and celery; saute for 3 minutes. Add flour and blend well; gradually add wine and milk; bring to a boil, stirring constantly. Add salt, thyme, cayenne, peas, carrots, red pepper and turkey; cover, reduce heat and simmer for 15 minutes or until carrots are tender. Meanwhile, prepare lattice crust. Cut pastry into 1/2 inch (1 cm) wide strips. Weave strips together on a piece of waxed paper to fit width of 2 quart (2 L) casserole dish. Pour turkey mixture into 2 quart (2 L) casserole dish. Transfer lattice crust to top; press edges to side of dish to seal. Beat egg with 1 tablespoon (15 ml) water. Brush pastry with egg mixture. Bake in oven at 425 F (220 C) for 10 minutes. Reduce heat to 350 F (180 C); continue to bake for 30 minutes or until bubbly.
Serves 6