We made TV dinners out of many of the leftovers but we had tons of turkey so I decided to make a turkey pie.
* Exported from MasterCook *
Amount Measure Ingredient — Preparation Method
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4 cups cooked turkey
6 strips cooked bacon — chopped
1/2 medium onion — chopped
1 tablespoon canola oil
90 grams portobello mushroom — (baby bellas) sliced
1/2 cup turkey gravy
1/4 cup marsala wine
400 grams baked small sweet potato — diced
216 grams puff pastry sheet
Saute bacon, onions and mushrooms in oil over medium heat. Stir in the gravy and wine. Add the sweet potatoes and cook until heated through. Remove from heat and stir in turkey. Preheat oven to 400 degrees F. Roll puff pastry until it is about half as thick as it was. Cut into 6 even rectangles. Arrange them evenly around a pie pan, like flower petals, leaving a small gap in the middle. Press lightly to close the gap. Add the filling and fold the petals over the filling. There will be gaps on the sides and in the middle. Brush with beaten egg. Bake at 400 degrees F for 30 minutes or until browned.
The sweet potatoes were not what I have normally had. The weren’t elongated and weren’t very sweet, nor did they have strings. I think that makes them work well in this pie. If I cut this into 6 portions, they have less than 500 calories each. We will have this with a romaine salad with light dressing.
For lunch I had Roulade from the freezer.