Turkey and prosciutto pie

Yield: 6 Servings

Measure Ingredient
1 \N Two-crust pie crust; unbaked
3 tablespoons Salad or olive oil
1 medium Onion; sliced
3 \N 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 \N Pitted green olives
1 \N 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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