Ingredients:

  • 1 cup (240g) Cooked and mashed sweet potato (cooled)
  • 1 ½ cups (180g) All-purpose flour (plus extra for dusting)
  • ½ cup (115g) Unsalted butter, cut into small cubes (must be chilled)
  • 1 teaspoon Fine sea salt
  • ½ teaspoon Dried thyme
  • 1 large Egg yolk
  • 2–4 Tablespoons Ice water (if needed)
  • 2 Tablespoons (30g) Unsalted butter (for filling)
  • 1 large Yellow onion, diced finely
  • 2 Carrots, peeled and diced
  • 2 Celery stalks, diced
  • ⅓ cup (40g) All-purpose flour (for roux)
  • 1 ½ cups (360 ml) Low-sodium chicken or turkey stock
  • ½ cup (120 ml) Heavy cream (double cream)
  • 2 cups (300g) Cooked turkey meat, shredded or diced
  • 1 cup (150g) Frozen peas and corn mixture
  • 1 teaspoon Dried sage
  • ½ teaspoon Dried thyme (for filling)
  • 1 Tablespoon Fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 large Egg, beaten with 1 teaspoon water (for egg wash)

Instructions:

  1. Prepare Potato: Ensure the sweet potato is cooked, riced/mashed until smooth, and completely cooled.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and dried herbs for the crust.
  3. Cut in Butter: Add the chilled butter cubes to the flour mixture. Using a pastry blender or your fingers, quickly cut the butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Add Wet Ingredients: Stir in the cooled mashed sweet potato and the egg yolk until just combined. If the mixture is too dry, add ice water, one tablespoon at a time, until a cohesive, slightly tacky dough forms. Do not overwork.
  5. Chill: Form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for a minimum of 45 minutes.
  6. Sauté Aromatics: Melt the butter in a large saucepan over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables have softened and the onion is translucent.
  7. Make the Roux: Sprinkle the flour over the softened vegetables and stir continuously for 1 minute to cook the raw taste out of the flour.
  8. Thicken Sauce: Gradually whisk in the stock until the mixture is smooth. Bring to a simmer, then reduce the heat. Stir in the heavy cream, sage, and thyme. Cook for 2–3 minutes until the sauce has thickened significantly.
  9. Combine Ingredients: Remove from heat. Stir in the shredded turkey, frozen peas, corn, and fresh parsley. Season generously with salt and pepper.
  10. Cool Down: Allow the filling to cool slightly while preparing the pastry.
  11. Preheat Oven: Set the oven to 400°F (200°C).
  12. Roll Out Crust: Divide the chilled dough in half. Roll out one half onto a lightly floured surface to fit your 9-inch pie dish, allowing for a slight overhang. Carefully transfer the dough to the pie dish.
  13. Fill Pie: Pour the cooled turkey filling evenly into the pie crust.
  14. Create Top Crust: Roll out the remaining dough half. Place it over the filling. Trim the edges and crimp the top and bottom crusts together to seal them completely. Cut 3–4 slits in the top crust to allow steam to escape.
  15. Egg Wash: Brush the top crust evenly with the beaten egg wash for a golden, glossy finish.
  16. Bake: Bake for 40–45 minutes, or until the crust is deep golden brown and the filling is bubbling hot. If the edges brown too quickly, cover them loosely with foil.
  17. Rest: Remove the pie from the oven and let it rest on a wire rack for 10–15 minutes before slicing and serving. This allows the filling to set properly.