This minced turkey pie is a big family favorite and a dish we often make because it's always requested. Take the chance and make a larger batch of Bolognese and store it in the freezer. The sauce is perfect for pasta, pizza, and much more. It's not difficult to make, but the long cooking time means it takes a bit of time. However, it's worth it because it becomes so flavorful and delicious. If you have it ready in the freezer, you can quickly whip up a meal.
You will need
Pie Crust
5.5–7 oz butter
1 ½ cups all-purpose flour
1 ½ cups graham flour
3–5 tbsp cold water
Bolognese with ground turkey
1 tbsp olive oil
1 tbsp butter
2 large yellow onions (at least 1 lbs peeled weight), peeled and chopped
8 large garlic cloves, peeled and minced
2.2 lbs. minced turkey
⅓ cup HP sauce
⅔ cup Heinz chili sauce
2 tbsp Worcestershire sauce
1 can crushed tomatoes
2 tbsp tomato paste
1 bay leaf
2 tsp old bay seasoning
2–3 tsp salt
2 tsp Pul biber
A pinch of peperoncino, depending on desired heat
1 tbsp dried oregano
Freshly ground black pepper
1 ½ tbsp honey
1/3 cup fresh parsley, finely chopped (I blend it with a bit of olive oil)
Optional: carrot, finely grated
Optional: parmesan rinds, grated or finely chopped
2 ½ cups shredded flavorful cheese, such as mature strong cheddar
How to make it
Start with the pie crust
1. Preheat the oven to 440°F.
2. Mix all the ingredients for the dough and let it rest for a while before pressing it into a greased round springform pan with a removable bottom (about 10–11 inches in diameter) or make small individual pies in aluminum muffin forms. Poke holes in the crust with a fork and pre-bake it for 10 minutes.
5.5–7 oz butter
1 ½ cups all-purpose flour
1 ½ cups graham flour
3–5 tbsp cold water
Bolognese
3. Heat a pot with olive oil and butter. Sauté the onions over high heat, stirring for about 10–15 minutes until the liquid has evaporated. Reduce to medium heat and continue to sauté, stirring until the onions become shiny and translucent, about 20–30 minutes.
1 tbsp olive oil
1 tbsp butter
2 large yellow onions (at least 1 lbs. peeled weight), peeled and chopped
4. Add the garlic, stir well, and then add the minced turkey. Cook until the turkey is fully cooked. Continue stirring occasionally.
8 large cloves garlic, peeled and minced
2.2 lbs. minced turkey
5. Add the HP sauce, chili sauce, Worcestershire sauce, canned tomatoes, tomato paste, and bay leaf. If desired, add the grated carrot and parmesan rinds. Let simmer for about 1 ½ hours without a lid (using a splatter guard is recommended).
⅓ cup HP sauce
⅔ cup Heinz chili sauce
2 tbsp Worcestershire sauce
1 can crushed tomatoes
2 tbsp tomato paste
1 bay leaf
Optional: carrot, finely grated
Optional: parmesan rinds, grated or finely chopped
6. Add all the dry spices, stir, and simmer for 10 minutes.
2 tsp old bay seasoning
2–3 tsp salt
2 tsp Pul biber
A pinch of peperoncino, depending on desired heat
1 tbsp dried oregano
Freshly ground black pepper
7. Add the honey and parsley, stir, and let simmer for another 10 minutes.
1 ½ tbsp honey
1/3 cup fresh parsley, finely chopped (I blend it with a bit of olive oil)
8. Taste and adjust the flavors with spices as needed.
Assembly and Cooking
9. Fill the pre-baked pie crust with the Bolognese. You'll need about ½ to ¾ of the batch of Bolognese.
10. Sprinkle the cheese over the top and bake in the oven at 440°F for about 25–30 minutes or until the pie is nicely browned.
2 ½ cups shredded flavorful cheese, such as mature strong cheddar
Tip 1: Add grated carrots in any desired amount in step 5.
Tip 2: Add grated or finely chopped parmesan rinds in step 5. The rinds add a rich, deep flavor with a bit of saltiness to the sauce. Don’t throw away parmesan rinds. Instead, grate or finely chop them and store them in the freezer until needed.
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