Country-style turkey pie with herb pastry

Yield: 6 Servings

Ingredients:

1/4 c Butter or margarine
3 c Milk
1 ts Salt
2 tb Sherry dry
2 c Turkey meat diced/cooked
1 c Carrots cooked
1 tb Butter melted for pastry
1/3 c Flour all-purpose sifted
1 tb Chicken broth
1/2 ts Worcestershire sauce
3 dr Tabasco sauce
1 1/2 c Mushrooms sliced/fresh
1 cn Onion sm whole drained(8oz)
1 tb Parmesan cheese grated MMMMM------------------------HERB PASTRY-----------------------------
1 1/2 c Flour all-purpose sifted
1/4 ts Poultry seasoning
1/3 c Milk cold
1 tb Parmesan cheese grated
3/4 ts Salt
1/2 c Shortening

Instructions:

Butter melted 1. Prepare Herb Pastry; set aside. 2. Melt 1/4 cup butter; blend in flour. 3. Stir in milk slowly. 4. Add chicken broth salt and Worcestershire sauce; cook stirring until sauce boils and thickens. 5. Stir in sherry and Tabasco. 6. Add turkey meat mushrooms carrots and drained onions; heat. 7. Turn into a 1 1/2-quart baking dish; place pastry over dish fluting edge of pastry against rim. 8. Bake in preheated 400'F. oven 20 minutes until pastry is almost done. 9. Brush top with 1 tablespoon melted butter; sprinkle with cheese. 10. Bake 10 minutes longer until nicely browned. Cut 3 small slits in pastry crust and set baked pastry turkeys in place. *** HERB PASTRY *** 1. Combine flour with salt and poultry seasoning; cut in shortening until particles are about the size of peas. 2. Sprinkle with cold milk using just enough to make dough hold together. 3. For decorative turkey cut-outs pinch off a piece of dough rool about 1/8-inch thick and cut out two small turkeys. 4. Roll remaining pastry to fit top of baking dish; cut a third turkey from center. 5. Bake turkeys on an ungreased baking sheet 15 minutes brushing them with butter and sprinkle with cheese as for top of pie.