Spring is in the air and nature is awakening from the its long slumber. The lakes are thawing and the birds are chirping. Soon the trees will be budding. It’s a time of renewal and growth and a great time to get together with friends again as the weather warms up. What better way to catch up than over a cup of tea.
Setting the table and planning the menu are always so much fun when hosting a tea party. Fine china and lovely lace linen that’s been sitting in the closet can finally see the light of day. Depending on the time of day, the food may be delicate or hearty.
For this brunch, I made these Turkey Pot Pies with frozen leftover Roast Turkey. Please use any kind of cooked turkey you may have on hand.
- 3 tbsp (52g) butter
- 1 medium sized onion, chopped
- 1 large carrot, diced
- 1 stick celery, diced
- 3 tbsp all-purpose flour
- ½ tsp sage
- 1¾ cups (420ml) milk
- Salt and pepper to taste
- 1 lb (450g) cubed cooked turkey
- 1 cup (150g) frozen green peas
- 2 cups (300g) all-purpose flour
- 2/3 cup (11 tbsp/150g) salted butter
- 7 to 8 tbsp cold water
- Egg wash
Melt butter in a large pan. Cook onion, carrot, and celery until tender, about 3 minutes. Stir in flour and sage. Add turkey and continue to cook for another 3 minutes.
Pour in milk. Cook and stir until thick and bubbly. Season with salt and pepper. Add green peas and continue to cook for a couple of minutes. Remove and set aside.
Combine all-purpose flour and butter in food processor. Pulse until mixture resembles coarse bread crumbs. Add cold water and pulse again until a sticky dough forms.
Turn dough onto a large sheet of plastic. Divide dough into two, one piece about 5/8 and the other 3/8 of the entire quantity dough. Pat to form two disks. Wrap and chill in the refrigerator for 30 minutes.
Prepare 4 individual 5-inch pie dishes.
Roll out the larger piece on a lightly floured surface to a size sufficient to line 4 individual pie dishes. Divide the dough into 4 and line pie dishes with dough. Trim off excess at the edge of each pie dish.
Divide turkey filling evenly between the 4 pie dishes.
Roll out the remaining piece of dough and divide into 4. Place a piece of dough on the top of each pie dish and trim off excess dough. Seal by pressing down the pastry onto the edge of each pie dish with the back of a fork. Cut a few slits on the top to let out steam.
Brush with egg wash and bake in a 350°F (180°C) oven for 45 to 50 minutes.
I also made some light and delicate Cucumber Mint Sandwiches for my little brunch. Paper thin slices of cucumber and mint leaves were placed in between thin slices of white bread spread with cream cheese. For the tea, I chose Yorkshire Gold, a blend of Indian Assam and African teas with a rich, full bodied flavor. It is wonderful with a little milk and sugar.
Brewing the Perfect Cup of Black Tea
Always start by boiling cold spring or filtered water. Bring the water to a full boil. In the meantime, prepare one teabag per cup and an extra for the pot, if a strong tea is preferred. When water comes to a boil, pour a little into the teapot, swirl it around and then pour away the water. Put teabags into teapot and pour boiling water over teabags. Steep for 3 to 4 minutes. Remove teabags and serve immediately.
If using loose tea leaf, it is best to use a stainless steel or nylon basket tea infuser. The infuser should be suspended in the teapot with its rim sitting on the rim of the teapot. Measure out 1 teaspoon for each cup of tea and one extra for the pot, if a strong tea is preferred. Pour a little boiled water into the teapot, swirl it around and then pour away the water. Suspend tea infuser in teapot with its rim resting on rim of teapot. Pour boiling water over tea leaves. Steep for 3 to 4 minutes. Remove infuser and serve immediately.
NOTE: This post was updated on December 1st, 2014 with new pictures. Some minor changes were made to the recipes.
Enjoy…..and have a wonderful day!