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Sides | |
| Flour, for dusting 1 sheet frozen puff pastry 1 egg, beaten 1/2 cup milk 2 (11-ounce) cans condensed Cheddar cheese soup 2 (10 3/4-ounce) cans cream of celery soup 1 large turkey skinned, cooked, boned and cubed 2 medium onions, diced 2 cup cooked butternut squash, diced 2 cup cranberries Salt and pepper | |
| Preheat oven to 350 degrees F. To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies. In a large saucepan heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture and top with the pre-cooked lattice square. Bake for 5 minutes until bubbly and puff pastry is deep golden brown. | |
Unrated | |
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