- Asian marinated turkey strips cut in half
- 1 (16 ounce) package frozen stir-fry vegetables, thawed
- 1 (11 ounce) package pie crust mix
- Olive oil
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 egg, blended with
- 2 teaspoons water
- Prepare pie crust according to instructions on the package. Using a knife or large cookie cutter, cut heart shapes from dough. Place hearts on a lightly greased baking sheet and brush edges with egg wash.
- Collect the dough trimmings and form into two ropes. Twist the dough ropes and secure to edge of hearts with egg wash.
- Bake in 350 degrees F oven for 15-20 minutes, or until dough becomes golden brown. Remove from oven and let cool.
- In a large nonstick skillet or wok, stir-fry turkey and garlic in 2 tsp oil. Cook and stir until turkey is lightly browned and reaches an internal temperature of 160 degrees F. Remove and keep warm.
- In the same pan, stir-fry the vegetables in 2 tsp of oil for 4-5 minutes or until heated through. Return turkey to the pan; mix well. Combine cornstarch and soy sauce until smooth; stir into turkey mixture. Bring to a boil; cook and stir for 1 minute or until thickened.
- Transfer heart baskets to serving plates. Spoon turkey vegetable mixture into center of the hearts and fill to top of twist; use a slotted spoon to minimize the liquid.