• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
1016
Protein:
38 g
Fat:
59 g
Carbohydrates:
78 g

Credit
Recipe courtesy of Eat In Eat Out Magazine (www.eatineatout.ca).

Serves: 4
For Pastry:
  1. Stir flour, salt and sugar until combined.
  2. Cut in the cold butter into the flour mixture with a pastry cutter or with your hands, smooshing the butter into the flour until the pieces are no bigger than pea-sized.
  3. Add 1/4 cup (60 mL) of ice water and mix until your dough sticks when you press it together (add more ice water 1 tablespoon (15 mL) at a time if it's too dry).
  4. Dump out and press into a large disc. Wrap in plastic and refrigerate for 1 hour before using.
For Filling:
  1. Heat a few glugs of olive oil in a large pan over medium-high heat.
  2. Add the onion and turkey and cook until onions are starting to brown, 5-7 minutes.
  3. Add the white wine and scrape any brown bits from the bottom of the pan up.
  4. Cook until reduced; 5 minutes.
  5. Turn heat down to medium and add the Greek yogurt, lemon zest and juice, kale and chopped asparagus.
  6. Stir until well combined and greens have wilted, 5 minutes. Asparagus will still be slightly undercooked but will finish in the oven when you bake the pies.
  7. Preheat oven to 400ºF (205ºC). Line two baking sheets with parchment paper.
  8. Roll out your dough to 1/8" 0.3 cm) thickness.
  9. Using a small bowl (about 5-6"/15 cm diameter) or cookie cutter, cut circles of dough out. Re-roll the scraps and continue until you have no dough left.
  10. In each round of dough, add 1/2 cup (125 mL) of the turkey/asparagus mixture in the centre of the dough and fold over so they look like half-moons.
  11. Use a fork dipped in flour to seal the edges so none of the filling escapes during cooking. Brush with egg wash.
  12. Snip a small vent in each of the pies and bake on your lined baking sheet for 25-30 minutes until golden brown. Let cool slightly before eating.

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