Turkey Pot Pies with Oyster Mushrooms and Tuscan Kale | RICARDO

Ingredients

• 1/2 cup (75 g) whole wheat flour
• 1/3 cup (50 g) unbleached all-purpose flour
• 1 pinch salt
• 1/3 cup (75 g) cold unsalted butter, diced
• 3 tbsp (45 ml) plain yogurt
• 1 egg, beaten, for brushing
• 1/2 lb (225 g) oyster mushrooms, sliced
• 3 tbsp butter
• 4 cups (240 g) Tuscan kale, stems removed, finely chopped
• 2 tbsp unbleached all-purpose flour
• 1 1/2 cups (375 ml) turkey stock
• 1/4 cup (60 ml) dry white wine
• 2 cups (340 g) poached turkey meat, chopped
• 1 tsp finely chopped tarragon