|1||Two-crust pie crust; unbaked|
|3 tablespoons||Salad or olive oil|
|1 medium||Onion; sliced|
|3||Carrots; pared, sliced|
|1 teaspoon||Dried thyme|
|¼ teaspoon||Dried basil|
|1 pounds||Turkey breast; in chunks or|
|3 cups||Cut-up turkey meat (can be white and dark mixed)|
|¼ teaspoon||White pepper|
|¼ pounds||Fresh or canned mushrooms; sliced very thick|
|1 cup||Dry white wine|
|¼ cup||Proscuitto; sliced thin|
|12||Pitted green olives|
|1||Egg; lightly beaten|
Line 9 inch pie pan with pastry. Reserve half of dough for top crust.
To make filling: Saut onion, carrot. thyme and basil in hot oil for 1 minute. Add turkey; cook, stirring occasionally. for about 10 minutes. Add pepper and mushrooms; cook 1 minute longer. Stir in ½ cup wine and cook another 2 minutes. Preheat oven to 375 degrees. Line the pie shell with ½ the prosciutto; pour in the turkey mixture. Add olives; cover with remaining prosciutto. Roll the other half of the pie crust, making a hole in the center for a steam vent. Cover the pie with this crust. Fold edge of upper crust under edge of bottom crust; pinch edges to seal. Brush surface lightly with beaten egg. Bake 25 minutes; pour remaining ½ cup wine through steam vent. Bake an additional 25 minutes. Serve hot or cold.
The all time favorite of baked turkey is a must but this pie is a revelation to behold.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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