Mediterranean Turkey Potpies |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Your clan will love these wonderful, stick-to-the-ribs potpies featuring a unique flavor twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! Ingredients:
2 medium onions, thinly sliced |
2 teaspoons olive oil |
3 garlic cloves, minced |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups reduced-sodium chicken broth |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
2-1/2 cups cubed cooked turkey breast |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and sliced |
1/2 cup pitted ripe olives, halved |
1/4 cup sliced pepperoncini |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
1/4 teaspoon pepper |
crust: |
1 loaf (1 pound) frozen pizza dough, thawed |
1 egg white |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
Directions:
1. In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins.
3. Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough.
4. Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes or until crusts are golden brown. Yield: 6 servings.
|
|