Turkey and vegetable casserole with pastry topping

Ingredients for 4 servings:

• 175 g flour
• 75 g butter, soft
• 1 egg(s), separated (the egg white will be used for brushing)
• 2 tsp thyme
• ½ tsp salt
• 50 ml water (approx.), cold
• 300 g turkey breast, cut into fine strips
• 1 onion(s), chopped
• 300 g carrot(s), sliced
• 1 stalk(s) Celery, sliced
• 40 g butter
• 3 tbsp flour
• 300 ml vegetable stock
• 2 tsp thyme
• 1 clove(s) garlic, finely chopped
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

Knead the flour, butter, egg yolk, salt, and thyme into a dough, gradually adding a little water until the dough no longer sticks to your hands. If it’s too runny, add a little more flour; if it’s too stiff, add a little more water. The dough should be smooth, then wrap in cling film and refrigerate for about 30 minutes. Brown the turkey breast and onions in butter for 3-4 minutes, then add the vegetables and garlic and sauté for 5 minutes. Dust with flour and stir well. Gradually add the stock and bring to a boil while stirring. Season with thyme, salt, and pepper. Then transfer to a baking dish. Roll out the dough on a floured surface and place it over the baking dish. Press down the sides and trim off any excess dough (you can use this to cut out small figures and decorate the pastry case, for example). Brush the pastry case with egg white. Bake the casserole at 200 degrees (180 fan oven) on the middle rack in a preheated oven for about 45 minutes.