| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Two-crust pie crust; unbaked |
| 3 |
tb |
Salad or olive oil |
| 1 |
md |
Onion; sliced |
| 3 |
|
Carrots; pared, sliced |
| 1 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried basil |
| 1 |
lb |
Turkey breast; in chunks or |
| 3 |
c |
Cut-up turkey meat (can be white and dark mixed) |
| 1/4 |
ts |
White pepper |
| 1/4 |
lb |
Fresh or canned mushrooms; sliced very thick |
| 1 |
c |
Dry white wine |
| 1/4 |
c |
Proscuitto; sliced thin |
| 12 |
|
Pitted green olives |
| 1 |
|
Egg; lightly beaten |
INSTRUCTIONS
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 1/2 cup wine and cook
another 2 minutes. Preheat oven to 375 degrees. Line the pie shell with 1/2
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 1/2 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,
http://www.erols.com/hosey.
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