A Delicate Savory Turkey, White Wine, and Leek Tea Tart by the Odinist Gourmet

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It wouldn’t be civilized not to have some exquisite treats with our afternoon tea! Even our Scottish cousins North of the Border, who are sometimes a bit wild, never have tea without a biscuit (cookie). Trendy and inexpensive mini- tart pie makers are available, so it is easier to make very elaborate tea goodies now. Our Odinist Gourmet has come up with quite a few lovely treats. Here is one to share with your family and friends. May your High Tea be festive and blessed by the Gods!

Turkey, White Wine and Leek Pastry Pie

Turkey, Leek, and White Wine Mini-Pie Treat at Afternoon Tea, Volcano, Hawaii. Photo: Seana Fenner


You may have noticed that there are a number of mini- pie makers available from about 30 to 100 dollars in price range. Another method is to use giant muffin tins, and this is what we did. We purchased the Wilton 6 cup jumbo muffin pan which is readily available for less than 10 dollars and may be purchased online. The results have been fantastic.

The other bit of equipment you may wish to invest in is a set of nested biscuit cutters to make perfect scalloped edges on your dainty tea pies.

Kitchen scissors are also a very useful bit of equipment.


For Filling:


-turkey breast tenderloins (two)

-two leeks (preferably organic)

-white wine (Riesling)

-olive oil (cold- pressed)

-heavy whipping cream (half- pint)

-poultry seasoning

-white pepper and salt

For Pie Crust:


-1 1/2 sticks of butter (organic)

-pastry flour (approx. 2 cups)

-a dash of salt and cold water




1). Cut turkey tenderloins into thin strips with kitchen scissors.

2).Oil pan with olive oil.

3).Cook in olive oil until lightly browned at a medium heat. Cooking times will vary. Approximately 15 to 20 minutes.

4). Wash leeks, slice into rounds, approx. a half inch wide, and add to turkey in pan.

5). Add Riesling wine into mixture to taste.

6). Add half a teaspoon of poultry seasoning and enough heavy whipping cream to make the desired amount of sauce. (approximately half of a half- pint)

7). Lower heat to low and cook ten more minutes.

8). Remove pan from hot burner.

Pie Crust:


1). Preheat oven to 350 degrees Fahrenheit.

2). Cut butter into small pieces and combine with flour and salt in food processor and thoroughly mix ingredients.

3). Pour a couple of tablespoons of cold water in food processor and pulse again until well mixed in.

4). Flour a surface and roll out pie dough and cut out tart shapes with biscuit cutters. You may also wish to cut out small decorative tops for your pies with the smaller size biscuit cutters or mini cookie cutters of your choice. (We have used acorn and oak leaf shapes for example)

5). Press lower, larger, pie dough shape into each biscuit tin space.

6). Add filling, making sure to include sufficient sauce in each mini- pie.

7). Top with smaller pie dough decoration piece.

8). Cook for approximately 30 minutes.

Bon Appétit!

The Odinist Gourmet

(Sharon Hodder- Fenner)



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