Puff Pastry Turkey Pie with Cheese and Mushrooms

Puff Pastry Turkey Pie with Cheese and Mushrooms
  • Preparation time: 10 minutes
  • Cooking time: 15-20 minutes
  • Servings: 4 pastries
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1 package of Tour Eiffel Cooked Turkey Breast (175 g)
450 g fresh pizza dough
120 ml pizza sauce (½ cup)
190 ml grated mozzarella cheese (¾ cup)
8 white mushrooms, sliced
1 red onion sliced
8 basil leaves
30 ml balsamic vinegar (2 tbsp)
15 ml olive oil (1 tbsp)
1 egg


  1. Preheat oven to 200 °C (400 °F).
  2. Heat olive oil in a skillet and sauté the onions and mushrooms. Season with a little salt and pepper. Add vinegar and allow to reduce. Let vegetables cool for a few minutes on a plate.
  3. Divide dough into 4 portions and roll on a lightly floured surface into four 8-inch circles. Place 30 ml (2 tbsp) of sauce on one half of each crust. Top each with the vegetables, then add turkey, cheese and basil leaves.
  4. Fold crust to form a half-moon. Seal the edges and make 2 slits on top of crust. Brush with egg mixture and bake the pastry pies on a cookie sheet lined with parchment paper for 15 to 20 minutes.
  5. Serve with your favourite salad.

Note: Try also with Tour Eiffel Smoked Turkey Breast (175 g).

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
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