1 each peeled and small diced granny smith and pink lady apple
Juice of ½ lemon
1 teaspoon of cinnamon
1 cup of self rising flour
1 cup of whole milk
INSTRUCTIONS
Preheat the oven to 375°.
Turkey Pot Pie: In a medium size pot over medium-high heat add in the butter and cook the carrot, celery, onion and potato for 4 to 5 minutes to lightly brown.
Next, add in the turkey, corn and peas and cook for 1 to 2 more minutes.
Stir in the flour until it’s completely absorbed and add in the stock and cook over medium-low heat until thick. Finish with cream, herbs and salt and pepper and set aside.
Cut 4 large circles from each of the pie crust and phyllo dough.
Mold the pie dough to the bottom of a large texas muffin tin forming it to the walls of the muffin tin insert. Evenly pour in the turkey mixture until it is full and top off with the phyllo dough circle. Brush with butter, milk or a simple egg wash. Set aside.
Muffin Mix: Combine all of the ingredients and evenly pour it into 4 large Texas size muffin tin inserts.
Cobbler: In a small bowl mix together the apples, lemon juice, cinnamon and 1 tablespoon of sugar and set aside.
In a separate bowl whisk together the flour, milk and sugar and evenly pour it into
4 large Texas size muffin tin inserts.
Top off by evenly placing on the apples and top off with a few sprinkled raw rolled oats.
Bake the trays in the oven at 375° for 25 to 30 minutes or until browned and cooked in the center.