Turkey Pie With Sage Cornmeal Pastry

5 tablespoons butter
1/2 cup chopped onions
1 garlic clove, minced
1/2 cup flour
1 1/2 cups turkey stock
1 cup half-and-half
2 cups diced cooked turkey
1 teaspoon salt
1/4 teaspoon ground sage
1/8 teaspoon freshly ground black pepper
1/8 teaspoon mace
1 teaspoon lemon juice
Sage cornmeal pastry (see recipe below)

1. Preheat the over to 425
2. Melt the butter in a saucepan and cook the onions and garlic in it until golden. Blend in the flour. Remove from the heat and stir in the turkey stock and half-and-half. Cook, stirring, until the mixture is medium thick. Add the turkey, seasonings and lemon juice. Turn into a 1-quart casserole.
3. Top the casserole with sage cornmeal pastry. Trim, turn under, and flute the edges of the pastry. Cut 2 or 3 gashes in the top to allow for escape of steam. Bake for about 20 minutes, until brown.

Sage cornmeal pastry

1/2 cup flour
1/2 cup cornmeal
1 tablespoon sage
1/2 teaspoon salt
1/3 cup vegetable shortening
3 tablespoons water

In a mixing bowl mix together the flour, cornmeal, sage and salt. Add shortening and cut it in until the mixture resembles course crumbs. Add the water. Mix lightly to form a ball. Turn out onto a lightly floured board. Roll to 1/8-inch thickness and 1 inch larger than the circumference of the casserole.

Made for Epicureaders as individual pot pies.

Serves: 8

Source: New York Times Cook Book

Prepared by: Heather for the April 2007 meeting.