Paschet Eze Indeiki

Turkey Pie

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • One small turkey or ½ a large one
  • 1 lb of veal
  • ½ lb. of fat bacon, onions, a few strips of lemon rind
  • 1 bay-leaf, parsley, dill and peppercorns, breadcrumbs
  • 1 or 2 eggs
  • 1 tablespoon of capers, puff pastry or short crust, butter
  • 1 gill of white wine
  • 2 tablespoons of vinegar, salt, pepper and nutmeg.


Divide the turkey into joints, and brown in a little butter. Then cover with the wine, vinegar and a little water, adding chopped onion, lemon rind, parsley, dill, the bayleaf, salt and peppercorns. Stew till tender.

Make a forcemeat with the veal and bacon and a handful of breadcrumbs, adding chopped onion and capers and seasoning with salt, pepper and nutmeg. Cook the mixture in a little butter, till slightly browned, and bind with 1 or 2 eggs. Make a large raised pie of pie pastry, put a layer of the stuffing at the bottom and place the pieces of turkey over it. Cover with pastry and bake till the pastry begins to brown. Before serving, pour a little of the strained sauce into the pie and serve the remainder separately.