“Great American Pot Pie Day” only comes once a year, September 23. Homemade pot pie takes time and a good deal of effort, right? We are talking homemade not Marie Callender’s (that takes time too, just in the oven). Boca Grove Executive Chef Dominick Laudia and his staff have come up with a solution – “Island Turkey Pot Pie Empanada with Fruit Salsa” that easily serves four.
For the Pot Pie:
½ cup Butter
¼ cup Sweet Potato, Diced
½ cup Potato, Diced
½ cup Onion, Diced
½ cup Peas
½ cup Corn
½ cup Flour
32 oz. Chicken Stock
2 tbls. Honey
1 tsp. Jerk Seasoning
3 cups Roast Turkey Breast, Cooked and Diced
8 each Empanada Shells
As needed Egg Wash, Beaten Egg Mixed with a Little Water
Method:
Saute all potatoes and the onion in the butter until soft.
Add flour and stir for 1 minute.
Whisk in stock and simmer until thick.
Add honey, jerk seasoning, peas and corn.
Remove and chill.
Place 2 oz. of mix in the center of an empanada shell and brush edges with the egg wash.
Fold over into a half-moon shape and press edges together with a fork.
Repeat for remaining empanada shells.
Deep fry in 350-degree oil until golden brown.
For the Fruit Salsa:
1 cup Pineapple, Diced
1 cup Mango, Diced
¼ cup Red Onion, Diced
2 tbls. Cilantro
1 oz. Rice Wine Vinegar
1 oz. Olive Oil
As needed Salt and Pepper
Method:
Combine everything and season to taste.
To Assemble:
Serve two empanadas with fruit salsa.
Whether hand held or eaten with a fork, you now have a new twist on the traditional pot pie!
