Savoury Turkey Veronique Rustic Meat Pie

Directions

1. Preheat oven to 425º F
2. Grease a dish (round, square or rectangular) and set aside
3. In a measuring cup combine the evaporated milk and flour till smooth
4. Add the salt, pepper and Provencal Herb seasoning, combine and set aside
5. For the Pot Pie:In a skillet heat oil over over med-high heat
6. Sauté the turkey until no longer pink (about 5 minutes)
7. Add the diced onion and sauté for another 5 minutes
8. Add the wine and sauté for 2 minutes
9. Add the flour/milk mixture and cook for 2-3 minutes until thickened
10. Remove from heat and stir in grapes
11. Place meat mixture into prepared casserole dish and set aside
12. To make the Pastry Topping: Combine flour, baking powder and salt in a bowl
13. Add milk and butter, and combine to form a ball
14. On a floured surface, knead dough several times
15. Using a rolling pin, roll to about 1/4 inch thickness (roll out to the shape of your casserole dish)
16. Using a knife (or pizza cutter) cut the dough into 1/2 wide strips
17. Place strips on top of casserole forming a lattice (or just criss cross the strips if that is easier)
18. Beat the egg and water, and brush the top of the pastry
19. Bake for approximately 23-25 minutes
20. Pastry should be browned, and meat mixture should be bubbling
21. ENJOY!!