Turkey Meatball Pie
1/4 cup butter
1 1/2 pounds ground turkey, shaped into 1-inch balls
1 large onion, thinly sliced
8 ounces fresh sliced mushrooms
1/2 cup dry white wine
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups frozen peas and carrots, thawed
1 egg yolk
1 tablespoon water
purchased or homemade pie crusts for 2-crust pie
Melt butter in a large skillet over medium heat. Add ground turkey balls. Cook until lightly browned, gently shaking to brown all sides and keep balls round. Remove turkey to a bowl with a slotted spoon.
Add onion to the pan drippings and sauté for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Remove vegetables to a bowl. Add wine to the skillet and stir to loosen browned bits. Add soup; bring to a boil. Stir in peas, turkey, onions, and mushrooms. Remove from heat.
Preheat oven to 425°. Blend egg yolk and water in a small bowl. Prepare pie crust. Line a 9-inch pie plate with pastry, leaving about a 1-inch overhang. Fill pie with turkey mixture. Brush edge of pastry with egg yolk mixture. Arrange remaining pie crust over the filling. Press top and bottom crusts to seal and flute edge of crust. Brush edge with more egg yolk mixture. Bake 30 minutes, or until golden brown.
1/4 cup butter
1 1/2 pounds ground turkey, shaped into 1-inch balls
1 large onion, thinly sliced
8 ounces fresh sliced mushrooms
1/2 cup dry white wine
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups frozen peas and carrots, thawed
1 egg yolk
1 tablespoon water
purchased or homemade pie crusts for 2-crust pie
Melt butter in a large skillet over medium heat. Add ground turkey balls. Cook until lightly browned, gently shaking to brown all sides and keep balls round. Remove turkey to a bowl with a slotted spoon.
Add onion to the pan drippings and sauté for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Remove vegetables to a bowl. Add wine to the skillet and stir to loosen browned bits. Add soup; bring to a boil. Stir in peas, turkey, onions, and mushrooms. Remove from heat.
Preheat oven to 425°. Blend egg yolk and water in a small bowl. Prepare pie crust. Line a 9-inch pie plate with pastry, leaving about a 1-inch overhang. Fill pie with turkey mixture. Brush edge of pastry with egg yolk mixture. Arrange remaining pie crust over the filling. Press top and bottom crusts to seal and flute edge of crust. Brush edge with more egg yolk mixture. Bake 30 minutes, or until golden brown.
