Turkey Cream Puff Pie

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 small onion, finely chopped (1/2 cup)
• 2 tablespoons unsalted butter
• 1/8 teaspoon salt
• 4 large mushrooms, finely chopped (1/4 cup)
• 1 tablespoon flour
• 1/4 cup reduced-sodium chicken broth, plus
• 2 tablespoons reduced-sodium chicken broth
• 1 1/4 cups cooked turkey, finely chopped
• 1 tablespoon fresh parsley, chopped
• 3/4 cup water
• 3/8 cup cold unsalted butter, cut into small pieces
• 1/2 teaspoon salt
• 3/4 cup flour, sifted
• 4 large eggs, at room temperature for 30 minutes
• 3 ounces swiss cheese, cut into 1/4-inch dice (about 3/4 cup)
• 2 tablespoons finely grated parmigiano-reggiano cheese
• 1/2 teaspoon mustard powder

Recipe

• 1 make filling:.
• 2 cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes.
• 3 add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes.
• 4 sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly.
• 5 reduce heat and simmer, stirring, 1 minute (sauce will be thick). remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
• 6 make cream puff dough:.
• 7 put oven rack in middle position and preheat oven to 375°f.
• 8 bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
• 9 remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition.
• 10 stir in swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate.
• 11 create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. push dough 1 inch up sides of filling, leaving top of filling exposed.
• 12 lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
• 13 bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more.
• 14 let pie stand 5 minutes before serving.