Name: Moroccan-spiced turkey pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 2 tsp coriander seeds; 2 tsp cumin seeds; pinch of ground cinnamon; 2 tbsp olive oil; 2 aubergines cut into small dice; 2 banana shallots halved and sliced; 2 tbsp harissa; 2 peppers (any colours will do), deseeded and diced; 227g can chopped tomatoes; 1 chicken stock cube; 500g leftover turkey (a mix of leg and breast is best), chopped; 100g butter melted, plus extra for greasing; 250g pack (about 10 large sheets) filo pastry; 25g flaked almonds

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Moroccan-spiced turkey pie

Moroccan-spiced turkey pie

Chelsie Collins

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 5 out of 5.14 ratingsRate

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Transform leftover turkey in this spiced filo pastry parcel, inspired by a Moroccan pastilla - a perfect main course for Boxing Day

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Ingredients

Nutrition

Units:

MetricUS

2 tsp coriander seeds
2 tsp cumin seeds
pinch of ground cinnamon
2 tbsp olive oil
2 aubergines

cut into small dice
2 banana shallots

halved and sliced
2 tbsp harissa
2 peppers

(any colours will do), deseeded and diced
227g can chopped tomatoes
1 chicken stock cube
500g leftover turkey

(a mix of leg and breast is best), chopped
100g butter

melted, plus extra for greasing
250g pack (about 10 large sheets) filo pastry
25g flaked almonds

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Nutrition: per serving

kcal502
fat26g
saturates11g
carbs29g
sugars9g
fibre7g
protein34g
salt1.4g

Method

step 1

Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.
step 2

Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.
step 3

Stir through the turkey meat and season well. Set aside to cool.
step 4

Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins.
step 5

Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.

Recipe from Good Food magazine, December 2015

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A star rating of 5 out of 5.14 ratings

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