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Daring Bakers: Thanksgiving Turkey Pot Pie

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Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

A few days after Thanksgiving, I found myself with an abundance of two things in the kitchen: leftover turkey and green tomatoes, salvaged from my weather-beaten-and-dying tomato plants. I kicked off Operation Leftover Turkey with a batch of turkey enchiladas with green tomato salsa (I used this recipe, doubling the salsa and subbing the tomatillos for green tomatoes – it was extremely delicious), but I still had more turkey to use up. Thanksgiving: the meal that keeps on giving.

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Cranberry Orange White Chocolate {Sourdough} Loaf

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I have become recently obsessed with The Great British Bake Off. As in, I spent most of Sunday watching episodes on the internet and searching through my cookbooks for the recipes that I would make if I was on the show. I know, get a hobby, right? (Wait, this is my hobby…) In the words of one Season 3 contestant whenever things got heated, oh my giddy aunt! I just love it – great baking combined with the typical British stiff upper lip and self-deprecating attitude, which is such a refreshing difference from the ridiculously ego-driven and sob-story-laden world of North American “reality” TV.

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Daring Bakers: Empanada

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Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

It took me a little while to get into this challenge, but once I did, it was pretty fun and SUPER tasty. The empanada that we are talking about here is a Spanish dish – essentially a savoury pie (although there were some sweet versions made this month too) made with a yeasted dough. As far as I can tell, an empanada can be filled with almost anything (Patri shared her grandmother’s recipe for a traditional salted cod filling), so I took some liberties with this one.

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.