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Author Notes: My educated guess is that aside from the Roast Chicken recipe I make, this Pie is a crowd favorite - actually it surpasses the chicken in popularity among the Millennial age group. I have tweaked a recipe originating from Finland, as described in the TimeLife Foods of the World series, to accommodate those who prefer to use ground turkey, changed up the proportions, and have made the instructions for the pie crust adaptable to a cook using a favorite pie crust recipe. I serve this dish with any kind of potato side (mashed or scalloped are divine), cranberry sauce, fresh applesauce, and a nice horseradish cream sauce. We have fun decorating the pie, and as you can see, distinguish by name the two kinds of pies. This is a nice party dish, and much easier on the budget than a Beef Wellington. —Bevi
Serves 8, with appropriate side dishes
For the Crust
- 2 batches of your favorite savory pie crust recipe, assuming there is no sour cream or egg in the recipe
- 2 eggs
- 2 generous dollops of sour cream
- flour for working the pie crust dough
For the Meat or Turkey Pie Filling
- 2 pounds organic ground beef OR ground turkey
- 4 tablespoons butter, or 2 TBS. butter and 2 TBS. oil
- 8 ounces mushrooms, chopped
- 1/2 cup onions, finely chopped
- 1/3 cup parsley, finely chopped
- 1 cup Cheddar, Fontina, or Swiss cheese, grated
- 1/4 cup milk
- Salt and pepper, to taste
- 1 egg, mixed with a little milk, for an egg wash
- Prepare a double batch of your favorite one-pie crust. Add 2 eggs and 2 dollops of sour cream to enrich the dough. Shape into 2 disks, wrap in plastic wrap, and refrigerate for at least an hour.
- Preheat the oven to 375 degrees.
- In the meantime, prepare the the meat filling. Add the fat to a very large skillet, and when the butter foam subsides, saute the chopped mushrooms over medium heat, stirring often, for about 6 minutes. Then, add the ground meat of your choice and cook for another 8 or 10 minutes, until all the pink of the meat disappears and any liquid from the mushrooms and meat has evaporated. Drain the meat and mushrooms by pouring into a colander, to remove extra liquid.
- Place the cooked meat and mushroom filling into a very large mixing bowl. Add the raw onions, parsley, cheese, and milk. Mix thoroughly, and season with salt and pepper to taste.
- Now, roll out one disk of dough, using extra flour as necessary, into an approx. 8" x 13" rectangle. Transfer the dough rectangle to a baking sheet pan.
- Place the meat filling on top of the dough slab, roughly shaping it into a mounded pile to resemble a rectangular loaf of bread, or like a traditional meat loaf. Make sure you leave about a 1 inch margin around the outer edge of the dough so you can fit the cover dough slab onto the edge. Roll out the second slab of dough to be slightly larger in size than the first, as it will be draped over the mound of meat.
- Press the edges of the two dough sheets together, trim around the edges, but leave enough dough to fold over and crimp the conjoining edges with a fork. Use extra dough for decorating the pie. Please see the photos for some inspiration!
- Brush the entire pie with the egg wash, prick vents using fork tines all over the pie, and bake for about 45 minutes, until the pie is golden brown. Enjoy!
- This recipe was entered in the contest for Your Best Show-Stopping Holiday Main
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall