Mini Turkey & Chestnut Pot Pies | Recipes | Roland Foods

Ingredients

• 2 ½ cups turkey or chicken broth
• ¼ cup Roland® Dried Porcini Mushrooms
• ½ cup Roland® Roasted Chestnuts , whole
• ½ cup Roland® Roasted Chestnuts , chopped
• ½ cup yellow onion, chopped
• 1 cup fresh kale, chopped
• 2 cups roasted turkey, shredded
• 2 ready to use pie crusts
• ¼ cup parmesan cheese
• Cooking spray
• Flour
• Sea salt
• Roland® Wild Swedish Lingonberries , stirred with sugar (optional)
• Preheat oven to 350 degrees F
• Place a sauce pot over medium high heat, add broth, mushrooms and the whole chestnuts to the pot. Bring the contents to a simmer for 3 minutes
• Puree the contents of the pot using an immersion blender until a smooth slightly thickened appearance is achieved
• Add the onion and kale to the pot, and return to a simmer for 3 minutes stirring occasionally
• Season with salt and remove the pan from the heat and set aside
• Locate a standard 12 count muffin tin; Spray each compartment with cooking spray and dust with flour
• Use a 5 inch round cutter to cut out 12 circles from the pie crust, setup each mini crust into the muffin tin compartments
• Evenly distributed the turkey into the muffin tins. Sprinkle the chopped chestnuts evenly on top of the turkey
• Next, distribute the kale sauce mixture into each of the tins, care not to overfill the compartments
• Sprinkle the tops with parmesan cheese, then place into the oven to bake for 20-25 minutes- until the cheese is melted and the crusts are lightly golden brown
• Take the muffin tin out of the oven and allow to cool for 3-4 minutes, pop each mini pie out using and offset spatula
• Serve with Roland® Wild Swedish Lingonberries