• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Turkey and Prosciutto Pie

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 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

 Directions

Line 9 inch pie pan with pastry. Reserve half of dough for top crust.

To make filling: Saut”š 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.

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