Scrumptious Turkey Pie

By Angela A – Laval, QC
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Scrumptious Turkey Pie
  • Prep Time: 60
  • Total Time: 95
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About this Recipe

Everyone loves a delicious home made pie, impress your family and friends and have the over for a meal. They will not stop complimenting you for such a delicious meal.

Serve with a toss salad and or veggies.

Ingredients

1 lb Maple Leaf Prime Naturally® Extra Lean Ground Turkey
1/2 cup red pepper (chopped)
1/2 cup chopped onion
8 medium size mushrooms (chopped)
2 celery stalks (finely chopped)
10 olives (chopped)
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp italian seasoning
1 tsp parsley flakes
1 tbsp olive oil
16 ozs tomato sauce
a few drops of Tabasco sauce to taste
1 small can of sweet peas and carrots
1 cup (about 2 sticks) unsalted butter
plus more for pie plate
2 1/2 cups all-purpose flour
plus more for rolling out dough
1 tsp salt
1 tsp sugar

Directions

Dough: Cut butter into sifted flour, sugar and salt until like.
cornmeal. Add enough water to make firm dough. You can do this in the food processor.
Cover and chill.

Filling: Fry peppers, celery, muchrooms, onion, salt in olive oil.
garlic, olives, parsely, Italian seasoning, pepper, paprika and few
drops of tabasco to taste.
Add ground turkey and brown. Add tomato sauce and simmer until cooked
Finally had sweet peas and carrots.
set aside to cool.


Lightly dust a clean, dry work surface with flour.
Place the chilled dough in the center of the work surface,
and dust the dough as well as the rolling pin with flour.
Position the rolling pin on the center of the disk, and begin
rolling the dough away from you. Give the disk a quarter turn,
and roll again. Continue turning and rolling until you have an
even 1/8-inch thickness. Turning the dough as you roll will prevent
it from sticking to the work surface. A dry pastry brush is handy to
remove any excess flour during and after the rolling process.

Lightly butter the pie plate. To minimize stretching when moving the dough,
roll it around the pin, lift up, and unroll over the buttered pie plate.
Using your fingers, gently pat the dough into place. Trim any excess dough
with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold
dough under to reinforce the edge.

Spoon in the cooled meat mixture.

Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.

Bake at 230C for 15 minutes.

Reduce heat to 190C for a futher 25 minutes until golden.

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