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, .