In a bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11-in. x 7-in. x 2-in. baking dish. For crust, combine potato flakes, flour and Parmesan in a bowl cut in butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until the dough forms a ball. On a lightly floured surface, roll the dough to fit baking dish. Cut vents in crust, using a small tree or star cutter if desired. Place over filling flute edges. Brush pastry with cream. Bake at 400° for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent over browning.
© Copyright Reiman Publications, 1993-1997
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