More Great Recipes: Asian

Ground Turkey Pie

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Member since 2006

Serves | Prep Time | Cook Time


Spice Mixture:
2 cups tomatoes, finely chopped (I used Del Monte's No Salt diced and chopped them again)
4 tbsp tomato paste without salt (I cheated and used Hunt's No Salt tomato sauce)
4 tsp minced garlic
4 tsp minced ginger (I cheated and used ground ginger, about 1-2 tsps)
3/4 tsp salt (optional -- and I didn't use it)
1 green chili, seeded and finely chopped (I just used the El Paso or Ortega canned chiles instead)
4 tsp ground coriander
2 tsp ground cumin
1/4 tspn ground turmeric
1 tsp garam masala (ingredients vary, but is usually cinnamon, gloves and cardamom -I used indiv. spices)
1/2 tsp red chili powder (optional - didn't use it because I couldn't find it)

2 tbsp canola oil
1/5 cups onions, quartered and finely sliced
1 lb ground turkey breast
1/2 lb potatoes, peeled and cut into thin round slices
1/4 cup cilantro, chopped (you can also use the dried stuff in smaller amounts)
1/4 cup water
2 tbsp lemon juice
5 egg whites, beaten with a dash of pepper (I just used eggbeaters since those are mainly whites)

Preheat oven to 400F.

In bowl, assemble spice mixture.

In large saucepan, heat oil and saute onions until brown.

Add spice mixture to onions and cook 5 minutes, stirring occassionally.

If mixture dries, add water.

Add ground turkey, mix well and cook for 7 minutes or until turkey is just cooked; stir occassionally.

Add potatoes, cilantro and 1/4 cup water. Mix well, cover and cook 5-7 minutes (Note: check the potatoes to make sure they are done!)

Add lemon juice, mix, cover and remove from heat.

In oven dish, pour half of egg whites to cover base. Spread mixture evenly and then pour remaining egg over mixture.

Bake for 10-15 minutes until egg is cooked firm.

I served the pie with yogurt chuntey to cool it down and also with naan (ok, with pita bread since I was too lazy to make naan!).

Pairs Well With


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