(yield two double crusted 9 inch pies)
4 cups chopped turkey
leftover mashed potatoes (about 2 cups)
1/2 chopped onion
2 large garlic cloves pressed
2 TB olive oil
1/2 cup flour
2 cups rice milk
3 cups unbleached white flour
1 cup whole wheat flour
1 1/3 cup crisco or wesson oil
6-8 (or more) TB ice water
Preheat oven to 450
Mix dough into dough ball. Flour, then oil, then water.
Saute onion, garlic, and olive oil in pan until garlic is browned (about 2-3 minutes)
Add flour and mix into a paste. Add rice milk and mashed potatoes. Stir until thickened.
Add chopped turkey.
Divide dough into four dough balls.
Roll out two of the dough balls to fit bottom and sides of two 9 inch pie dishes.
Fill with turkey mixture.
Roll out the remaining dough balls and cover each pie dish.
Bake at 450 for 15 minutes. Lower heat to 350 and bake for twenty minutes.
Yummy, dairy free, turkey pastry!