This Turkey Meat Pie is a classic French recipe, known as Turkey Veronique. It may look sophisticated and difficult, but trust me it is super easy.
Ground turkey, grapes and a white wine cream sauce, under a rustic lattice crust. Perfect for any night of the week. Great for Thanksgiving.
Ground meat is so versatile. Have you tried ground lamb? Grilled Kofta Kebabs are a great alternative to burgers.
Do you ever get in the dinner rut? Preparing the same old standby week in and week out. You want to make something different, but time always gets in the way. Sometimes a special occasion falls in the middle of the week, what can you make that is easy and different?
French cooking is not as difficult as it seems. The classic tourtiere is one of our favourite holiday recipes.
If you are looking for an elegant dessert, this classic sabayon recipe is perfect. French dining at home is so easy.
RECIPE and INSTRUCTIONS for this turkey mince pie are in the recipe card at the bottom of this post.
Turkey Meat Pie Without Vegetables
A fancy pot pie seems like the perfect midweek winner dinner. You will need:
- ground turkey
- (affiliate)Provencal Herb seasoning (the classic French seasoning)
- salt and pepper
- white wine (you can omit this if you like)
- evaporated milk
- seedless green grapes
How To Make A French Meat Pie
The flavours of France in an uncomplicated and budget-friendly dinner. Perfect for leftovers too. Fancy enough for dinner parties.
People seem to think that French cooking is complicated. Are you one of those people?
French cuisine is justly esteemed for its sauces, and brandy and wine form the foundation of many of them. Even if you don’t want to spend a lot of energy on saucing, a few tablespoons of a quick pan sauce can make the difference between something ho-hum, and something really special: Sauté a piece of meat, chicken or fish, and remove it from the pan; deglaze with a little wine or brandy to pick up the flavourful browned bits that cling to the bottom of the pan. Add a touch of cream, or a bit of butter, to thicken and enrich the juices, and you’ve got something that tastes like you spent all day on it.
This recipe is a 3 step process. The recipe card below has all the detailed instructions.
- Make the pastry for the topping.
- Cook the filling. This combines the ground turkey, a cream sauce and green grapes.
- Place the lattice crust on the turkey pie and bake.
RECIPE TIP: Be sure to make the pastry FIRST. Wrap in plastic and set aside until ready to roll. Letting the pastry rest makes it easier to handle. I just leave it on the counter while I make the meat pie filling.
How To Lattice
Latticing creates a basket weave appearance. The openings allow the steam to escape while the turkey veronique bakes. It is really easy.
- Roll the dough so the strips are long enough to cover your casserole dish. I like my crust on the thicker side since it is only on the top of the pie.
- Cut into 1-inch strips.
- Pick the strips up and lay them vertically and evenly on the top of your meat pie filling. Leave enough room to allow for the steam to escape.
- Fold alternate strips (every other strip) backwards to almost the end of the casserole dish.
- Pick up another strip off the counter, and place ACROSS (in the opposite direction) over the strips that are left on the pie.
- Now unfold the strips over the entire casserole. (These are the strips you have folded backward).
- Next, you will FOLD BACK the opposite stips you did the first time around. You will only fold back until the strip you just put across the dish.
- Continue these folding/crossing strips until the entire pie is covered.
- Fold in the dough along the edges of the casserole dish.
Need a visual? Check out this post from Sallys’ Baking Addiction.
For cutting these long strips, (affiliate) a pizza cutter is fantastic. You can use a very sharp knife if you like.
When rolling the pastry out, I LOVE using my (affiliate)*silicone mat. It makes it so much easier to pick up the pastry off the counter.
Yes, this homemade meat pie freezes well. Place in a sealed container and freeze for 2-3 months.
Absolutely. If you do not want to make the homemade pastry, frozen store-bought will do the trick. Thaw and cut into strips.
Yes, you certainly can, and this recipe will be just as delicious.
We eat turkey all year long in our house. It is so easy to replace other meats with this healthy, tasty protein.
Jerk Turkey Meatball Subs make a great weeknight dinner. You can even use the turkey meatballs as an appetizer if you like.
Speaking of meatballs, you can make them out of pork too. Chinese Spaghetti and Meatballs is a delicious Asian-Italian fusion noodle dish. Sure to please. Better than takeout.
This Turkey Wrap recipe is perfect for holiday leftovers. It even contains cheese curds.
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Ground Turkey Meat Pie
For the Pot Pie:
- 1 pound of ground turkey
- ¼ cup small onion (diced)
- 1 tablespoon olive oil
- Salt & pepper to taste
- 1 ½ teaspoon Provencal Herb seasoning
- ¼ cup white wine
- 1 cup evaporated milk
- ¼ cup flour
- ⅓ cup mayonnaise
- 1 cup seedless green grapes (cut in ½)
For the Pastry Topping:
- 1 ⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ butter (melted)
- ⅓ cup milk
- 1 egg (beaten with 1 tablespoon of water)
- Preheat oven to 425º F.
- Grease a dish (round, square or rectangular) and set aside.
- In a measuring cup combine the evaporated milk and flour till smooth.
- Add the salt, pepper and Provencal Herb seasoning, combine and set aside.
To make the Pot Pie:
- In a skillet heat oil over med-high heat.
- Sauté the turkey until no longer pink (about 5 minutes).
- Add the diced onion and sauté for another 5 minutes.
- Add the wine and sauté for 2 minutes.
- Add the flour/milk mixture and cook for 1-2 minutes until thickened.
- Remove from heat and stir in grapes and mayonnaise.
- Place meat mixture into prepared casserole dish and set aside.
To make the Pastry Topping: (Make first, and wrap until ready to use)
- Combine flour, baking powder and salt in a bowl.
- Add milk and butter, and combine to form a ball.
- Wrap in plastic and rest until ready to roll.
Rolling the Pastry:
- On a floured surface, knead dough several times.I like to use a silicone mat to roll on.
- Using a rolling pin, roll to about ¼ inch thickness (or thinner if you prefer)
- Using a knife (or pizza cutter) cut the dough into ½ wide strips.
- Place strips on top of casserole forming a lattice (directions in the post)or just crisscross the strips if that is easier.
- Beat the egg and water, and brush the top of the pastry.
- Bake for approximately 23-25 minutes.
- Pastry should be browned, and meat mixture should be bubbling.