Tweaked from Cook Fresh magazine
Sure, turkey cranberry sandwiches are pretty darn delicious, but mini turkey pot pies? Irresistible.
A little more work than a sandwich, yes, but leftovers worthy of a second dinner party gathering.
We used spelt phyllo dough (you might still have some in the freezer if you’re a regular Tweak & Eat-er), instead of the usual white flour/puff pastry, and coconut milk instead of regular just in case you’re avoiding the dairy.
1. Pre-heat oven to 350F and prep the baking dish – we used a jumbo muffin tin – with coconut oil.
2. Heat a little coconut oil in a large pan and add the leeks, celery and carrot, cooking and stirring until slightly softened. Add the potatoes, green beans, garlic, sea salt and pepper and cook, stirring another couple of minutes.
3. In a separate small pot, pour in broth and add the flour. Cook and stir until it comes to a boil. Reduce heat, add the coconut milk, then cover and let simmer for 10 minutes. Then stir the broth/ milk mixture into the veggie/ turkey mixture until combined.
4. Line the muffin tins with 2 strips of phyllo (we cut the parchment into 6-inch squares) – laying them down one at a time and brushing each with a little melted coconut oil. (Assess your situation – whatever you’re using as a baking dish – and cut your phyllo appropriately). Adjust the sheets so they line the bottom and sides of each dish. Next spoon the veggie/ turkey mixture in on top. Finish with another few sheets of phyllo on the top – again one at a time, brushing a little oil as you go.
5. Set the trays onto a large cookie sheet (to catch any bubble-over) and bake for 30 minutes or until filling is bubbly and crust is browned.