Nutrients per serving
- Protein: 21.0 grams
- Fat: 24.0 grams
- Carbohydrates: 21.0 grams
- Calories: 384
- When recipe serves 12
Cauliflower
Cauliflower and Turkey Pie
This delightful pie with its crisp phyllo crust makes good use of leftover turkey and would be perfect for a company buffet.
Cooking Time: about 50 Minutes
Servings: 8 to 12
Ingredients:
- 1 Ontario Cauliflower
- 1-1/2 cups (375 mL) shredded Swiss cheese
- 2 Ontario eggs, beaten
- Salt and pepper
- 1/2 cup (125 mL) unsalted butter (approx.)
- 3 Ontario Carrots, chopped
- 2 each Ontario Onions and cloves Ontario Garlic, chopped
- 1 tsp (5 mL) dried sage
- 2 cups (500 mL) finely diced cooked Ontario Turkey
- 2/3 cup (150 mL) each light sour cream and light mayonnaise
- 1 cup (250 mL) fresh or frozen peas
- 10 sheets phyllo pastry
Preparation:
Trim cauliflower and separate into small florets. Cook in boiling salted water for 2 to 3 minutes or until just tender. Drain well. Combine with cheese, eggs, and salt and pepper to taste.
In large saucepan, melt butter; remove and reserve all but 2 tbsp (25 mL). With pan over medium heat, cook carrots, onions, garlic and sage for 5 minutes. Remove from heat and stir in turkey, sour cream, mayonnaise, peas, and salt and pepper to taste.
Keeping other sheets of phyllo well covered with waxed paper and damp tea towel, line bottom of buttered 13 x 9-inch (3.5 L) glass pan with sheet of phyllo, letting excess go up sides and fitting pastry into corners; brush lightly with some of the reserved melted butter. Repeat with 4 more sheets, buttering each.
Spoon turkey mixture evenly into pastry-lined pan; top with cauliflower mixture. Top with remaining phyllo sheets, buttering each and folding under excess or trimming to fit pan. Cut through all sheets to score top into 3-inch (8 cm) squares. Butter top well. (Recipe can be prepared to this point, covered and refrigerated for up to 12 hours. Remove from refrigerator 30 minutes before cooking.)
Bake in 400°F (200°C) oven 40 to 50 minutes or until bottom pastry is golden. If top gets too brown, cover with a piece of brown paper. Cut into squares.
