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2-Crust Pies are perfect for snacks or lunch on-the-go!
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TURKEY CHILI POT PIE
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1. Brown ground turkey with onions in a large covered saucepan.
2. Add stewed tomatoes, chili powder, taco seasoning,
and chopped jalapeno. Simmer covered for 1 to 2 hours.
Cool overnight.
3. Preheat the Pie Maker until the green READY light illuminates.
4. Add and form 4 bottom pie crusts.
5. Spoon a heaping 1/4 cup chili into each pie. Add a mound
of shredded cheese. IMPORTANT: Pies with insufficient filling
will not form a good shape and may not brown on top.
To avoid overflow and soggy crusts, never overfill pie crusts.
6. For 2-crust pies, center top pie crusts over each pie.
7. Close and lock lid. Bake for approximately 10 to 12 minutes
or until the top pie crust is golden brown.
8. Remove baked pies from the cooking plate using a non-metallic
wooden or plastic non-scratch utensil.
CAUTION HOT SURFACES: The Pie Maker cooking plates are HOT.
Do not touch the hot cooking plates with bare skin or hands.
9. Allow pies to cool on a wire rack for 5 minutes before serving.
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Makes 10 to 12 pies
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EZ Pie crust Dough or Refrigerated
Ready-Rolled
9-Inch Pie crust Dough
1/2 lb. ground turkey
1/2 onion, chopped
1 (14-oz.) can Mexican stewed
tomatoes
1 (14-oz.) c
an chili beans, rinsed (any
canned
bean of your choice)
1 teaspoon chili powder
2 teaspoons taco seasoning
1 jalapeno pepper, chopped (optional)
shredded cheese (cheddar or white)
SO-307666_13563 BELLA Almond Personal Pie Maker IM 2 lang_Layout 1 11-05-25 1:50 PM Page 15
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