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Title: Turkey And Prosciutto Pie
Yield: 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 an; d 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 . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.