Turtle Pie (Southern Style)
Turtle Recipe
1Setup & Prepare
About This Recipe
Flaky double-crust pie filled with turtle, vegetables, and rich gravy—Southern comfort food classic.
Cultural Context
(130 words) Meat pies are comfort food worldwide, and the American South has its own tradition of hearty, savory pies featuring game meats. Turtle pie, while less common than chicken or beef pot pie, appears in rural Southern kitchens and hunting camps. The flaky pastry encases rich turtle filling with vegetables and gravy, creating self-contained comfort meal. This preparation makes turtle accessible and familiar, bridging exotic ingredient with beloved format. Meat pies represent practical cooking—using available protein in satisfying, portable preparation. Turtle pie honors Southern baking tradition while showcasing sustainable local protein. It's home cooking that brings families together, the kind of food that evokes memories and creates new traditions.
2Ingredients
Shopping List
3Cooking Instructions
- For pastry: combine flour and salt in large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough comes together. Divide in half, form into disks, wrap, and refrigerate for 1 hour.
- For filling: melt butter in large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 8 minutes. Add garlic and cook 1 minute.
- Sprinkle flour over vegetables and cook, stirring, for 2 minutes to create roux.
- Gradually add stock, whisking to prevent lumps. Add turtle meat, Worcestershire sauce, thyme, and sage. Simmer for 10 minutes until thickened.
- Stir in frozen peas. Season with salt and pepper. Cool completely before assembling pie.
- Preheat oven to 375°F. Roll out one pastry disk to 12 inches and fit into 9-inch pie plate.
- Fill with cooled turtle mixture. Roll out second pastry disk and place over filling. Crimp edges to seal and cut several vents in top.
- Brush with egg wash. Bake for 45-50 minutes until pastry is deep golden and filling is bubbling.
- Cool for 15 minutes before slicing. Serve warm with side salad.
4Chef's Notes & Pairings
Chef's Notes
- The filling must be completely cool before assembly or it will melt the pastry.
- Vents in top crust allow steam to escape and prevent soggy bottom.
- For decorative top, cut shapes from pastry scraps and arrange before baking.
- This pie freezes beautifully—make ahead for easy weeknight dinners.
- Leftover pie makes excellent lunch the next day, served cold or reheated.
Wine Pairing
Chardonnay or Red Ale – Buttery Chardonnay complements flaky pastry, or serve malty red ale.
Nutrition Facts
(per serving) Calories: 525 | Protein: 36g | Fat: 28g | Carbohydrates: 38g | Iron: 4.8mg
