I’ve been all about comfort food this month.
I guess it’s the fact that the weather is starting to feel like autumn and having a new baby around just makes you want to enjoy some family favorite comfort foods. Nothing says comfort like pie for dinner.
I’m really surprised at the weather actually. It has been the mildest summer that I’ve ever experienced. I can pretty much count on one hand all the days I remember even getting a little hot. We must be closer to the south pole than I realized. It’s been far too cold, at least for me the always-freezing girl, to even think about swimming or getting out on the water. It’s a shame because there are a bunch of lakes nearby and some of the prettiest beaches.
We’ve also had a lot of rain. Rain always makes me crave warm and cozy food. I’ve been making soups like crazy.
So let’s talk about these pies as it seems I can think of nothing more interesting than the weather. I’m having a writer’s block type of day.
I made them with ground turkey (obviously) and a mix of veggies that I can get almost everyone in my house to eat. I used broccoli, carrots, zucchini, and peas. Oh, and onions of course but that’s a given. Feel free to mix and match the veggies to your own taste. Any vegetable is going to taste good in a rich brothy stew that’s wrapped in pastry.
Now let’s talk about that crust. I have to admit that this is my first encounter with phyllo dough but it will not be my last. Who knew something could be so flaky and wonderful? I was so excited when we found it at the store because I didn’t think we could get it here.
It creates a slightly lighter option for these pies than a pie crust and it’s super easy too. That may be my favorite part of it. I spend plenty of time doing things the old-fashioned way but I have to admit that it’s nice to occasionally skip some steps and still achieve an amazing result. Trust me, I’ll still be rolling out pie crusts and spending all day making a bazillion tortillas because nothing beats homemade ones, but I can’t wait to try something else with phyllo. I’m thinking chocolate will be involved next time….what do you think?
Anyway, my brother seriously won’t stop talking about how much he loved these and that I have to make them again. He’s the one that thinks onions are life threatening and and gives you a deer-in-headlights stair if you expect him to eat a vegetable. Luckily I’ve gotten very good at hiding them. I’m not holding my breath that he will be eating salads anytime soon but we’re getting there.
And now I think I have said everything I wanted to about this recipe except that you must make it. You definitely should but I’ll leave that up to you. Maybe you’ll have more luck in resisting the powers of flaky pastry and warm turkey stew better than I can.
- 8 sheets phyllo dough
- 1/4 - 1/2 cup (1/2 - 1 stick) butter, melted
- 1/2 pound ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium red potatoes (peeled if desired), chopped into cubes
- 1 large carrot, chopped
- 3 cups chicken stock or broth
- 1 medium zucchini, chopped
- 1/2 cup sweet peas
- 1 cup broccoli, roughly chopped
- 2 teapoons fresh thyme
- 1/2 cup whole milk
- 1/4 cup flour
- salt and pepper to taste
- In a large skillet or dutch oven, Cook turkey until browned. Drain excess grease and pour meat into medium bowl and set aside.
- Add oil to pan and saute onion, garlic, carrots, and potatoes for 4 - 5 minutes until browned. Pour in chicken broth and remaining veggies and bring to a boil. Cook, stirring occssionally until potatoes are fork tender then reduce heat to medium low.
- Whisk milk and flour in a small bowl until smooth and pour into pot. Continue stirring until mixture begins to thicken. Add turkey and salt and pepper to taste then remove from heat.
- Preheat oven to 375 degrees F (190 C)
- Take one of the sheets of phyllo dough and use a basting brush to spread butter on in a smooth layer. Fold in half and spread with more butter. Now fold all 4 edges into the center point and gently press and shape (fold side down) into ramekin. Repeat for remaining 3 ramekins.
- Fill each ramekin with the stew and repeat previous step for top layer of phyllo dough and cover each ramekin.
- Bake for 20 - 25 minutes until crust is golden. Remove and cool for about 5 minutes before serving.
This can be made in a casserole dish or pan if desired.