Turkey Tortellini Pie
Mario Batali's Turkey Tortellini in a Pie
- For the Pie Crust:
- 5 cups Cake Flour (plus more for dusting)
- 6 tablespoons Sugar
- 1 teaspoon Salt
- 2 cups cold Unsalted Butter (4 sticks; cut into small chunks)
- 1/2 cup Ice Water (plus more if needed)
For the Tortellini:
- 4 tablespoons Unsalted Butter
- 1 pound leftover Turkey (very finely chopped)
- 1/2 Red Onion (small diced)
- 6 ounces Prosciutto (finely diced)
- 6 ounces Mortadella (finely diced)
- 1 large Egg (beaten)
- 2 cups Parmigiano-Reggiano (freshly grated; plus more for garnish)
- 1/4 teaspoon Nutmeg (freshly grated)
- Salt and freshly ground Pepper
- 1 1/4 pounds basic Pasta Dough
- Flour for dusting
- 2 cups basic Tomato Sauce (plus more for garnish)
- 2 cups Mario's Besciamella Sauce (plus more for garnish)
For the Egg Wash:
- 1 Egg
- 1 tablespoon Cream
- For the Pie Crust: Combine the flour, sugar, and salt in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and zap until the dough just forms a ball without being too wet or sticky. Remove the dough from the processor and pat it into two flat disks, each about 2 inches thick. Wrap them in plastic wrap and refrigerate for at least 30 minutes.
- For the Tortellini: In a small dutch oven or a large heavy bottomed skillet, heat the butter over medium-high heat until it foams and subsides. Add the turkey and onion, and cook, stirring occasionally, until browned but still juicy, about 5 minutes.
- Add the prosciutto and mortadella, lower the heat to medium, and cook, stirring occasionally, for 20 minutes longer. Remove from heat and allow to cool. Add the egg and Parmigiano-Reggiano to the filling mixture and mix well. Season with the nutmeg and salt and pepper to taste. Cover and refrigerate until ready to use.
- To make the tortellini, divide the pasta dough into 4 portions. Roll each through the thinnest setting on a pasta machine, and lay the sheets on a lightly floured surface.
- Working with 1 sheet at a time, cut into 2-inch squares. Place 1 teaspoon of the tortellini filling in the center of the square, fold two opposite corners together to form a triangle, and press the edges together firmly to seal. Bring the two bottom points of the triangle together, overlapping them slightly, and press to seal. Transfer the tortellini to a baking sheet dusted with flour and cover with a damp towel.
- Bring a large pot of water to the boil. Season generously with salt (so it tastes like the ocean). Cook tortellini for 2-3 minutes, or until cooked almost all the way through. Remove tortellini from the water and let cool in a bowl.
- For the Pie Crust: Preheat the oven to 375 degrees F. Remove one round of dough from the fridge. Sprinkle your work surface and a rolling pin lightly with cake flour.
- Roll the dough out into 16-inch rounds, about 1/4-inch thick. If the dough tears, press the edges back together. Transfer the dough to a deep dish pie dish. Allow excess to hang over the edges. Prick the dough all over with a fork and then blind bake for 15 minutes.
- Remove the crust from the oven and let cool for a few minutes. Then, add in the tortellini, the tomato sauce, and then the Besciamella Sauce.
- Roll out the other dough in the same manner as above and then cover the tortellini pie. Cut little slits in the top for steam to escape.
- For the Egg Wash: Brush the dough with the egg wash. Bake for 30 minutes or until golden brown.
- Let the pie rest for about 15 minutes. Cut into wedges and serve with a drizzle of Besciamella and tomato sauce. Top with freshly gated Parmigiano-Reggiano.