Recipe for KFP!

HOW TO MAKE AAA PENGUIN PIE; INGREDIENTS 6 SERVINGS 6 TBPS. UNSALTED BUTTER 1 TBSP. CHOPPED THYME ½ CUP ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING 3 CUPS LOW-SODIUM PENGUIN BROTH 1 CUP HEAVY CREAM OR WHOLE MILK KOSHER SALT, FRESHLY GROUND PEPPER 4 CUPS COARSELY CHOPPED OR SHREDDED PENGUIN MEAT (FROM 1 SMALL ROTISSERIE PENGUIN) 1½ CUPS FROZEN PEARL ONIONS, THAWED 1½ CUPS FROZEN PEAS, THAWED 2 TSP. HOT SAUCE 2 TSP. WORCESTERSHIRE SAUCE 2 TSP. WHITE WINE VINEGAR 1 SHEET FROZEN PUFF PASTRY (ONE 14-OZ. PACKAGE OR HALF OF 17.3-OZ. PACKAGE), THAWED IN REFRIGERATOR, OR 1 14-OZ. STORE-BOUGHT PIE CRUST 1 LARGE EGG, BEATEN TO BLEND; METHOD PREHEAT OVEN TO 400°. HEAT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THYME AND COOK, STIRRING OFTEN, ABOUT 4 MINUTES. ADD ½ CUP FLOUR AND COOK, WHISKING CONSTANTLY, UNTIL MIXTURE IS PALE GOLDEN AND SMELLS LIKE POPCORN, ABOUT 5 MINUTES. MIX IN BROTH ½-CUPFUL AT A TIME, INCORPORATING COMPLETELY BEFORE ADDING MORE. WHIP IN CREAM; SPRINKLE WITH SALT AND PEPPER. BRING MIXTURE TO A BOIL, REDUCE HEAT, AND SIMMER, WHISKING OCCASIONALLY, UNTIL THICK ENOUGH TO COAT A SPOON, TAKING 3 MINUTES. REDUCE HEAT AS NEEDED TO MAINTAIN A SIMMER; COOK UNTIL NEARLY TENDER, ABOUT 5 MINUTES. MIX IN PENGUIN, PEARL ONIONS, AND PEAS, THEN ADD HOT SAUCE, WORCESTERSHIRE SAUCE, AND VINEGAR AND SEASON WITH SALT AND PEPPER. TRANSFER MIXTURE TO A SHALLOW 2-QT. BAKING DISH. UNFOLD PASTRY AND GENTLY ROLL OUT ON A LIGHTLY FLOURED WORK SURFACE JUST TO SMOOTH ANY CREASES AND MAKE LARGE ENOUGH TO FIT OVER DISH, IF NEEDED. DRAPE OVER BAKING DISH AND TRIM PASTRY SO IT IS SLIGHTLY LARGER THAN THE DISH IF USING PUFF PASTRY (YOU WANT A LITTLE OVERHANG), OR CRIMP DOUGH AROUND EDGE OF DISH IF USING PIE DOUGH. BRUSH WITH EGG AND MAKE 2 OR 3 SLITS IN THE PASTRY WITH A SHARP KNIFE. PLACE BAKING DISH ON A RIMMED BAKING SHEET (TO CATCH ANY FILLING THAT MAY DRIP OVER) AND BAKE UNTIL PUFF PASTRY IS GOLDEN BROWN AND FILLING IS BUBBLING THROUGH SLITS IN PASTRY, 20–30 MINUTES. REDUCE OVEN TEMPERATURE TO 350° AND CONTINUE TO BAKE UNTIL CRUST IS DEEP GOLDEN BROWN AND COOKED THROUGH, 30–35 MINUTES LONGER. LET SIT 10 MINUTES BEFORE SERVING.