Kalkoenpastei

Description
Follow the same instructions as for hoenderpastei, using a Turkey instead of a fowl. For a feast it is better to take a Turkey otherwise you need too many fowls. Turkey is nice to put into a bride’s basket.

Ingredients

 * puff-pastry
 * one or two turkeys
 * a little fat
 * some thinly sliced onions
 * some cloves
 * a few allspice
 * a bay-leaf
 * some peppercorns
 * a little water
 * a little vermicelli (laxa)
 * some sago
 * egg

Directions

 * 1) Line a flat pie-dish or a large plate with puff-pastry. Spread the following filling over it, leaving and edge of about an inch.
 * 2) Filling : Cut up one or two turkeys. Heat a little fat and brown some thinly sliced onions, but do not let them go too dark. Then put in the Turkey and braise it gently. Add some cloves, a few allspice, a bay-leaf and some peppercorns. If necessary add a little water. When the meat is almost cooked add a little vermicelli (laxa) and some sago. Let all the ingredients simmer until the Turkey is cooked. Remove the bones and cut the meat small.
 * 3) Spread the meat evenly over the pastry and cover it with a second layer. Prick it and brush it with egg. Then bake it in a hot oven until it is nice and crisp. The oven must be hot otherwise the pastry will not go flaky.