Sweet Potato Crust
- 1 pound all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 sticks cold butter, cut into pieces
- 2 eggs
- 1 cup milk
- 2 cups sweet potato puree (roasted, peeled, and pureed)
- 1 egg beaten with 1 tablespoon water, for egg wash
Filling
- 4 tablespoons unsalted butter
- 1 medium Spanish onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 45 cups hot whole milk
- 3/4 pound cremini mushrooms, quartered and sauted until golden
- 2 medium turnips, peeled, diced, blanched and drained
- 2 medium carrots, peeled and julienned (about 2 inches long by 1/4-inch thick)
- 12 frozen pearl onions, blanched and drained
- 1 cup frozen peas, blanched and drained
- 1 smoked chicken (approx. 3 pounds), shredded, bones removed
- Salt and freshly ground black pepper, to taste
- 1/4 cup roughly chopped flat-leaf parsley
Notes:
- Sweet potato puree should be made from roasted, peeled sweet potatoes for best flavor.
- Adjust the milk amount (45 cups) to reach the desired filling thickness.
