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 Turkey and Vegetable Pie Recipe
I offer you a recipe for portioned pies. The dough turns out very tasty, and inside a juicy filling of Turkey meat and fresh vegetables. These pies can be prepared and taken with you on a picnic.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Brazilian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Brazilian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. In the recipe, I use a Turkey thigh without bone and skin. Cut the meat into small pieces.
    In the recipe, I use a Turkey thigh without bone and skin. Cut the meat into small pieces.
  2. Grind the Turkey meat into minced meat in a shredder.
    Grind the Turkey meat into minced meat in a shredder.
  3. Fry the minced meat with onions in a pan until tender, periodically stirring it with a spatula.
    Fry the minced meat with onions in a pan until tender, periodically stirring it with a spatula.
  4. Prepare the dough. In the flour, pre-sifted, add salt, sugar, baking powder, kefir and vegetable oil, mix everything well and knead the dough.
    Prepare the dough. In the flour, pre-sifted, add salt, sugar, baking powder, kefir and vegetable oil, mix everything well and knead the dough.
  5. The dough is soft and does not stick to your hands. Cover the dough and let it "rest" for 15 minutes. Then divide into four parts, approximately 94 gr.
    The dough is soft and does not stick to your hands. Cover the dough and let it "rest" for 15 minutes. Then divide into four parts, approximately 94 gr.
  6. Prepare the vegetables. Cut the eggplant and zucchini into thin circles about 2-3 mm thick. I remove the skin from the tomato and pour boiling water over it, ( but this is optional), cut into pieces. Zucchini and eggplant are better to take not thick.
    Prepare the vegetables. Cut the eggplant and zucchini into thin circles about 2-3 mm thick. I remove the skin from the tomato and pour boiling water over it, ( but this is optional), cut into pieces. Zucchini and eggplant are better to take not thick.
  7. On a parchment or non-stick Mat, roll out the dough thinly.
    On a parchment or non-stick Mat, roll out the dough thinly.
  8. Put a thin layer of minced meat, retreating from the edge of about 2-3 cm.
    Put a thin layer of minced meat, retreating from the edge of about 2-3 cm.
  9. Put the vegetables on top of the minced meat, alternating them.
    Put the vegetables on top of the minced meat, alternating them.
  10. Bend the free edges of the dough, pinching it in a circle. Brush the vegetables with vegetable oil, salt and pepper to taste.
    Bend the free edges of the dough, pinching it in a circle. Brush the vegetables with vegetable oil, salt and pepper to taste.
  11. Sprinkle seasonings on the vegetables-dry Basil and Provencal herbs. I have a small baking tray, so I bake two pies each.
    Sprinkle seasonings on the vegetables-dry Basil and Provencal herbs. I have a small baking tray, so I bake two pies each.
  12. Bake in the oven at 180 g.25-30 minutes until Golden brown.
    Bake in the oven at 180 g.25-30 minutes until Golden brown.
  13. Bon appetit!
    Bon appetit!
  14. Cut a piece...
    Cut a piece...
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