This Whole Wheat Turkey Pie Recipe is so easy to make and delicious. This is a great tweak on the Brazilian empadao recipe.
I am giving you here the ingredients and recipe for Turkey filling but you can use your imagination and make this veggie, or chicken or whatever floats your boat, as long as you don’t make it too wet, or you can just add more ingredients to the turkey recipe.
INGREDIENTS FOR THE DOUGH:
– 1 1/2 cup of whole wheat flour
– 1 1/2 cup of al purpose flour
– 1/2 teaspoon of salt
– 6 tablespoons of vegetable oil spread (I used imperial)
– 6 tablespoons of milk
– 1 tablespoon of olive oil
– 2 eggs (I used extra large)
INGREDIENTS FOR THE FILLING:
– 1 package of ground turkey (20 oz)
– 1 tablespoon of tomato paste (full)
– 1/2 onion chopped
– 2 tablespoons of olive oil
– corn, peas, olives, spinach, mushrooms, green onions, cilantro, salt and pepper to your taste
– 1 cup of shredded mozzarella cheese
HOW TO MAKE THE DOUGH:
On your KitchenAid Mixer bowl add Whole wheat flour, all purpose flour and salt, with the hook attachment on start mixing it on low speed. Start adding the vegetable spread, tablespoon by tablespoon to the mix then olive oil and milk. Now its time to add the eggs, 1 at a time, once everything is combined turn up the speed on your mixer until your dough looks nice and smooth, you might need to turn the mixer off, lift it and drop the hook to the middle of the dough to work the dough completely.
Wrap it with plastic and let it rest on the counter while you make the filling.
HOW TO MAKE THE FILLING:
On a pan over high heat add olive oil and chopped onions until golden brown, then add ground turkey and let it get golden brown as well. Now its time to turn heat to medium and start adding the veggies and tomato paste. Once everything is combined add cilantro, green onions salt and pepper to your taste. Turn off the heat.
LETS MAKE THE PIE:
Preheat oven to 400F.
On a clean surface cut your dough in half (wrap the other half and reserve). You will now roll the dough with the help of a rolling pin, we want this to be thin, about 1/4 of an inch.
After you roll it lay this dough covering the bottom and sides of your baking sheet, I used a glass 8×8 baking sheet but you have enough dough to make it a little bigger.
Make sure you use your fingers to take all the air out from the bottom and corners. Also if you don’t have enough on the sides you can cut the left overs from one side and add to another one and etc.
Once you have bottom and sides all covered up and no air on bottom and corners its time to cut the edges out.
Now add the filling and cover it with cheese.
Roll the other half the same way and thickness and lay it over the filling. Use a sharp knife to cut the sides of the lid and roll and edges over it (look at my picture and you will understand).
To the oven it goes for about 45 minutes.
This pie is so yummy and crispy and delicious and a lot healthier than regular pie recipes that call for regular flour and lots of butter. You really need to try it.