Cajun Turkey Pot Pie

Ingredients

• 5 Tbsp vegetable oil; peanut oil preferred unsalted
• 3  celery stalks chopped
• 1.5 cups onion white yellow chopped
• 1 large bell pepper green chopped
• 1  jalapeño peppers chopped
• 4  garlic cloves minced
• 3 cups turkey meat diced cooked
• 2 Tbsp cajun spice 
• 6 servings salt 
• 0.3 cup flour all-purpose
• 2.5 cups chicken stock see 
• 1 cup beer dark (brown ale or Guinness)
• 1 cup tomatoes diced
• 1.5 cups flour all-purpose
• 0.5 teaspoon salt 
• 0.8 cup butter unsalted diced chilled ()
• 3 Tbsp ice water chilled
• 1  egg yolk 
• 1 Tbsp cup heavy whipping cream 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• pot
• plastic wrap
• ramekin
• pastry brush

Directions

1. Make the pie crust dough: Pulse the flour and salt together in a food processor.
2. Add the chilled butter cubes to the food processor and pulse 5 times. The dough should resemble a coarse cornmeal, with some pea-sized pieces of butter.
3. Slowly add the chilled water (make sure there are no small ice cube bits), just a tablespoon at a time, pulsing once after each addition, until the dough just sticks together when you press some between your fingers.
4. Empty the food processor, placing the dough mixture on a clean surface. Use the heel of your palm to shmoosh the dough mixture onto the table surface a few times. This action will help flatten and spread the butter between layers of flour, so that the resulting dough will be flaky.
5. Once you've done this a few (5 or
6. times, use your hands to mold the dough into a disk.
7. Sprinkle the disk with a little flour, wrap it in plastic wrap, and let it chill for an hour, or up to 2 days, before rolling out.
8. Sauté onions, celery, green pepper, jalapeño:
9. Heat the oil over medium-high heat and sauté the onion, celery, green pepper and jalapeño, stirring often, until they are soft, about 6-8 minutes.
10. Add the garlic, turkey meat, Cajun seasoning, and salt.
11. Mix well and cook another 1 minute, stirring once or twice.
12. Finish making the filling: Bring the stock and beer to a boil in a small pot.
13. Sprinkle the flour over the turkey and veggies and mix well. Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan.
14. Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey.
15. Add the tomatoes and cook until the mixture thickens, about 3-5 minutes.
16. Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins.
17. Roll dough out on a lightly floured surface to a little less than a quarter-inch thick. If you are using a casserole, roll into a sheet a little larger than the dish.
18. If you are using ramekins (use 10 ounce ramekins), cut the dough into 6 rounds that are slightly larger than the circumference of the ramekins.
19. Lay the dough onto the filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins.
20. Cut a 1-inch vent into each individual pie, or several if you are making a casserole.
21. Whisk together in a small bowl the egg yolk and cream for an egg wash. Use a pastry brush to paint the egg wash over the crust. This will help the crust brown nicely.
22. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
23. Let cool for at least 5 minutes before serving.