Prepare your favorite double piecrust recipe, or for your convenience, have ready:
2 rounds of refrigerator pie crusts.
Roll out one of the rounds to measure approximately 12 inches in diameter and press into an 8-inch springform cake pan (with a removable bottom). Set aside.
In a wide frying pan, over medium heat sauté for 3 to 5 minutes, or until limp:
2 tablespoons butter
1 medium onion (chopped)
Stir in and cook until most of the liquid has been absorbed:
1 clove of garlic (minced or pressed)
1/2 cup dry white wine
Transfer mixture to a large bowl and add to mix thoroughly:
1 cup HoneyBaked Ham
1 pound ground turkey or veal
1/2 cup bread crumbs
1 egg
1/2 teaspoon each salt, pepper, dried thyme and dry mustard
Spoon the meat mixture into the cake pan crust and top with the second refrigerator crust. Fold the top crust over the bottom crust to seal and flute the edges to seal.
Cut several decorative slits in the top of the crust and (optionally) brush the top with one egg white beaten with 1 tablespoon of water.
Place pie on a rimmed cookie sheet and bake at 375º for 1 hour or until well browned. Let cool 15 minutes and serve warm.
Makes 6 Servings To transport and keep your dish hot, either use an insulated casserole cozy, or wrap your dish entirely with heavy foil, and then wrap it in several layers of newspaper tied up with string. Carry it in a cardboard box or an insulated bag for extra help.
