Ingredients:

Turkey:

2 turkey tenderloins, raw

a decent sprinkling of granulated garlic, onion powder, thyme, sage, salt and pepper

2 tbsp extra virgin olive oil

Season turkey and place in vacuum sealer bag or freezer bag with extra virgin olive oil. Vacuum seal and place in sous vide bath at 145 degrees farenheight for 4 hours. Keep the juices, as you will add that to the cooled filling. 

Filling:

1 cup diced yellow onions

1 cup peeled and sliced carrots

1 cup sliced celery

1.5 tbsp Better Than Bouillon Reduced Sodium Chicken Base

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp dried parsley

1 qt water

3 tbsp salted butter (roux)

3 tbsp keto flour blend (roux)

2 cups frozen peas

2 yukon gold potatoes (small)

1 cup frozen cauliflower florets

Over medium high heat saute onions, carrots and celery with a little extra virgin olive oil, salt and pepper until vegetables are translucent, about 5 minutes. Add chicken base, water and herbs, bring to a simmer 1-2 hours. Strain the scummy foam off the top and discard. In a small fry pan over medium heat, melt butter and add flour. Stir until flour cooks through-3 minutes or so. Whisk roux mixture into simmering strained broth. This should thicken up the filling to a creamy soup texture. Turn off the heat and transfer mix to two bowls.  Add frozen peas. Cover and chill 1 hour or until at least room temperature. Dice potatoes and place in cold water. Bring to boil and cook halfway- about 5 min or so. Drain and add preheated oiled fry pan on high heat. Season with salt and pepper. Sear until golden brown. Shred turkey in large bite size chunks. Add to mixture. Add frozen cauliflower to one bowl and the cooked potatoes to the other. Pour each half in the cooked pie filling. 

Keto Pie Crust:

180g (12 tbsp) salted butter

150g (2.5 cups) keto flour blend

113g (1/4 cup) ice water

1/2 tsp sea salt

1 Sheet Puff Pastry 

Place flour and salt in mixing bowl. grate cold butter into flour. add ice water (strain ice cubes) and mix. Knead dough 3-4x or until butter is  incorporated; wrap with plastic and refridgerate 1 hour. Remove from wrap, place inbetween 2 layers of parchment paper. Roll until desired thickness. Place in greased pie tin.  Poke holes with fork to vent crust. Bake uncovered at 350 for 15 minutes. Let cool. Top with a little grated parmesan if desired. 

After filling is poured in, top with rolled out puff pastry. brush with egg wash. cut a few holes to vent and bake at 375 covered for 30 minutes, remove foil and bake 1 hour until golden brown. 

If you’re keto, remove the top pastry layer before eating. Give that to your partner. Enjoy!