Turkey Tamale Pie

A flavorful twist on traditional tamale pie, this hearty dish brings together ground turkey, sautéed onions, and spices, wrapped in a crispy masa harina crust. Perfect for a crowd, this savory pie is a delicious departure from the usual Thanksgiving fixings.

Ready Time

2 hrs

Yields

10 servings

Ingredients

1 1/2 pounds ground turkey
2 medium onions, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
1/4 cup all-purpose flour
2 tablespoons olive oil
1 can (14.75 oz) diced tomatoes, drained
1 cup frozen corn kernels, thawed
2 cups masa harina
1/2 cup lard or vegetable shortening
1/4 cup warm chicken broth

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onions and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute. Add the ground turkey to the skillet, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

Drain the excess fat from the skillet.

Stir in the cumin, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute.

Add the chicken broth, flour, diced tomatoes, and corn kernels.

Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes. In a large bowl, combine the masa harina and lard or shortening.

Use a pastry blender or your fingertips to work the fat into the masa harina until it resembles coarse crumbs.

Gradually add the warm chicken broth, stirring with a fork until the dough comes together. Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.

Transfer the dough to a 9×13 inch baking dish.

Spoon the turkey mixture into the center of the dough, leaving a 1-inch border around the edges. Roll out the remaining dough to a thickness of about 1/4 inch.

Use this dough to cover the pie and press the edges to seal.

Crimp the edges to seal the pie. Cut a few slits in the top of the pie to allow steam to escape.

Brush the top of the pie with a little water.

Bake for 40-45 minutes, or until the crust is golden brown.

Notes

This recipe makes a fairly large pie, so be prepared to feed a crowd! If you’re not serving 10 people, consider freezing the leftovers for a quick lunch or dinner later.

Make sure to not overwork the masa harina dough, as it can become tough.

Stop mixing as soon as the dough comes together.

If you can’t find masa harina, you can try substituting it with corn tortillas that have been crushed into crumbs, but the flavor and texture won’t be exactly the same.

Don’t skip the step of letting the turkey mixture simmer for 10 minutes, as this helps the flavors meld together.

When you’re rolling out the dough, try to get it to an even thickness so that the crust cooks evenly.

Keep an eye on the pie while it’s baking – the crust can go from perfectly golden to burnt quickly!