Turkey Creme Puff Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 small tomato
• 1 small onion, finely chopped (1/2 cup)
• 2 tablespoons unsalted butter
• 1/8 teaspoon salt
• 2 large mushrooms, finely chopped (1/4 cup)
• 1 tablespoon all-purpose flour
• 6 tablespoons reduced-sodium chicken broth
• 285 g cooked turkey breast, finely chopped (1 1/4 cups)
• 1 tablespoon fresh flat-leaf parsley, chopped
• 3/4 cup water
• 6 tablespoons unsalted butter, cut into small pieces (very cold)
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour, sifted after measuring
• 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 parmigiano-reggiano cheese, finely grated (using a microplane rasp)
• 1/2 teaspoon mustard powder

Recipe

• 1 make filling:.
• 2 using a sharp knife, cut a shallow x in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. peel, seed, and finely chop tomato.
• 3 cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes.
• 4 add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes.
• 5 sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. reduce heat and simmer, stirring, 1 minute (sauce will be thick).
• 6 remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
• 7 make cream puff dough:.
• 8 put oven rack in middle position and preheat oven to 375°f.
• 9 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.
• 10 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.
• 11 stir in swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate.
• 12 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.
• 13 lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
• 14 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. let pie stand 5 minutes before serving.