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Turkey twist pie

 


Method 1

Ingredients

500g frozen chopped chargrilled vegetables

250g tub ricotta

130g pack roast turkey slices

270g pack filo pastry (7 sheets)

STEP 1

Heat oven to 200C/180C fan/gas 6. Fry the veg in 1 tbsp olive oil for 8-10 mins. Chop the turkey, mix with the veg and ricotta, and season well. Oil a work surface and overlap 4 filo sheets to create a 40 x 60cm rectangle. Brush with oil and layer the remaining sheets on top. Spoon the filling along the bottom third, fold in the short edges, roll up and twist into a spiral. Brush with a little more oil and bake on a non-stick tray for 45 mins.



Method 2

ingredients:

- 1 pound ground turkey

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 red bell pepper, diced

- 1 can (14 oz) diced tomatoes

- 1 cup shredded cheddar cheese

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- Salt and pepper to taste

- 1 package of refrigerated pie crusts

Here's how you can make the turkey twist pie:

1. Preheat your oven to 375°F (190°C).

2. In a skillet, cook the ground turkey over medium heat until no longer pink. Add the onions, garlic, and red bell pepper, and cook until the vegetables are softened.

3. Stir in the diced tomatoes and season with thyme, oregano, salt, and pepper. Let the mixture simmer for a few minutes.

4. Roll out one of the pie crusts and place it in a pie dish. Pour the turkey mixture into the crust and sprinkle half of the cheddar cheese on top.

5. Roll out the second pie crust and cut it into strips. Arrange the strips in a lattice pattern over the turkey mixture.

6. Sprinkle the remaining cheddar cheese on top of the lattice crust.

7. Bake the turkey twist pie in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbly.

8. Allow the pie to cool slightly before slicing and serving.



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