Turkey Meatball Pie
By Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
Jump to recipeThis Italian spin on pot pie will blow your mind.
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Ingredients
- 2 large eggs, divided
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 1/2 cup chopped fresh parsley, plus more for garnish
- 1 cup panko bread crumbs
- 1/4 cup freshly grated Parmesan
- kosher salt
- Freshly ground black pepper
- 1 lb. ground turkey
- Extra-virgin olive oil, for drizzling
- 2 cups prepared tomato sauce, divided
- 1 cup cubed fresh mozzarella
- 1 puff pastry sheet, thawed and cut into rectangles (keep chilled)
Directions
- Step 1Preheat oven to 425°. In a small bowl, beat 1 egg with 1 teaspoon water. Set aside.
- Step 2In a large mixing bowl combine celery, carrots, onion, garlic, parsley, bread crumbs, Parmesan, salt and pepper. Mix well. Add remaining egg and turkey and mix until just combined. Do not overmix. With your hands, form 1 1/2" meatballs. In a large skillet over medium-high heat, drizzle olive oil and sauté meatballs until golden brown, 3 to 5 minutes.
- Step 3In a 9" pie dish or baking dish spread 1 cup tomato sauce and arrange meatballs in an even layer. Top with remaining tomato sauce and mozzarella and arrange puff pastry pieces in a circular pattern. (Less overlap will help the puff pastry rise.) Brush lightly with egg wash and bake until pastry is golden brown, 18 to 20 minutes.
- Step 4Garnish with parsley and serve immediately.
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