TURKEY CREAM PUFF PIE

FOR THE FILLING:
1 small tomato
1 small onion, finely chopped (about 1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
2 large white mushrooms, finely chopped (about 1/4 cup)
1 tablespoon all-purpose flour
1/4 cup reduced-sodium chicken broth, plus 2 tablespoons
1 1/4 cups finely chopped cooked turkey
1 tablespoon chopped fresh, flat-leaf parsley
Pepper, to taste
FOR THE CREAM PUFF PASTRY:
3/4 cup water
6 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon salt
3/4 cup all-purpose flour, sifted after measuring
4 large eggs, room temperature for 30 minutes
3 ounces Swiss cheese, cut into 1/4-inch dice (about 3/4 cup)
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon dry mustard powder

TO MAKE THE FILLING:
Using a sharp knife, cut a shallow X in the bottom of the tomato and immerse in a saucepan of boiling water for 10 seconds. Immediately transfer the tomato with a slotted spoon to a bowl of ice and cold water to cool. Drain. Peel, seed and finely chop the tomato.

Cook the onion in butter with salt in a 10-inch heavy skillet over medium heat, stirring occasionally, until golden, about 4 minutes.

Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to brown, about 3 minutes.

Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in the broth and bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer, stirring, 1 minute (sauce will be thick).

Remove from the heat and stir in the turkey, parsley, chopped tomato and pepper to taste. Set aside.

TO MAKE THE CREAM PUFF PASTRY:
Put the oven rack in the middle position of oven and preheat to 375 degrees F.

In a 1 1/2 to 2-quart heavy saucepan, bring the water to a boil with the butter and salt. Reduce the heat to low and add the flour all at once, then stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, 1 to 2 minutes.

Remove from the heat and stir vigorously for 1 minute more to release steam. Beat in 3 eggs, one at a time, beating until they are incorporated after each addition. Stir in the Swiss cheese, 1 tablespoon Parmesan cheese and the mustard, then spread the dough with dampened hands into a buttered 9-inch pie plate.

Create a 6-inch-wide hole in the center by pulling the dough toward the edge of the pie pan. Mound the filling in the hole. Push the dough 1 inch up the sides of the filling, leaving the top of the filling exposed.

Lightly beat the remaining egg and brush some over the dough. (Reserve the remainder for another use.) Sprinkle with the remaining tablespoon of Parmesan cheese.

Bake until the dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around the side of the dough to release steam. Bake 10 minutes more. Let the pie stand 5 minutes before serving.

Makes 4 servings
Source: Gourmet magazine, November 2005