Recipe for Turkey and Prosciutto Pie 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 x Two-crust pie crust, unbaked
3 tbl Salad or olive oil
1 med Onion, sliced
3 x Carrots, pared, sliced
1 tsp Dried thyme
1/4 tsp Dried basil
1 lb Turkey breast, in chunks or
3 cup Cut-up turkey meat (can be white and dark mixed)
1/4 tsp White pepper
1/4 lb Fresh or canned mushrooms, sliced very thick
1 cup Dry white wine
1/4 cup Proscuitto, sliced thin
12 x Pitted green olives
Instructions:
Instructions: Line 9 inch pie pan with pastry. Reserve half of dough for top crust.

To make filling: Saute onion, carrot. thyme and basil in hot oil for 1 minute. Add turkey; cook, stirring occasionally. for about 10 minutes. Add pepper and mushrooms; cook 1 minute longer. Stir in 1/2 cup wine and cook another 2 minutes. Preheat oven to 375 degrees. Line the pie shell with 1/2 the prosciutto; pour in the turkey mixture. Add olives; cover with remaining prosciutto. Roll the other half of the pie crust, making a hole in the center for a steam vent. Cover the pie with this crust. Fold edge of upper crust under edge of bottom crust; pinch edges to seal. Brush surface lightly with beaten egg. Bake 25 minutes; pour remaining 1/2 cup wine through steam vent. Bake an additional 25 minutes. Serve hot or cold.

The all time favorite of baked turkey is a must but this pie is a revelation to behold.

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