Moroccan-spiced turkey pie

Moroccan-spiced turkey pie

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(9 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


Serves 6
Transform leftover turkey in this spiced filo pastry parcel, inspired by a Moroccan pastilla - a perfect main course for Boxing Day

Nutrition and extra info

Nutrition: per serving

  • kcal502
  • fat26g
  • saturates11g
  • carbs29g
  • sugars9g
  • fibre7g
  • protein34g
  • salt1.4g
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  • 2 tsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tsp cumin seeds
  • pinch of ground cinnamon
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 aubergines, cut into small dice



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 banana shallots, halved and sliced
  • 2 tbsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 2 peppers (any colours will do), deseeded and diced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 227g can chopped tomatoes
  • 1 chicken stock cube
  • 500g leftover turkey (a mix of leg and breast is best), chopped



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 100g butter, melted, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g pack (about 10 large sheets) filo pastry
  • 25g flaked almonds


  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.

  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.

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

  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.

  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.

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Comments, questions and tips

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19th Apr, 2017
I've made this several times now after a Sunday roast but first time was with the Christmas turkey. Always goes down a treat and everyone raves about it. I substitute items to suit what's in the fridge etc Sometimes I make them as individual pies if there isn't much meat left for just two of us.
9th Jan, 2016
We all loved this! I often do a traditional turkey and ham pie topped with filo so this made a nice change and cooking it in the tin kept the filo really lovely and crispy! Only thing I changed (out of necessity!) was to use chipotle paste (about 2 tsp) because my harissa paste had gone green and hairy in the fridge!!! Still very delicious and will do proper flavourings next time!!
28th Dec, 2015
Delicious! Children said I should make this all the time! Used butternut squash, a sweet potato and half a courgette I had left over instead of aubergine. Really nice and great way to hide turkey when they are fed up with it! Served with orange, fennel, rice and carrot salad.
26th Dec, 2015
Great recipe. Big hit with my family. I think the harissa amount is a misprint - try 2 tsp not tbsp! One aubergine was enough. I added some fresh thyme too (as I had it lying on the side). Also dissolved the stock cube first. Added a bit of white wine.
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9th Jan, 2016
Don't worry that the aubergine mixture seems dry to start with - it softens as it cooks and I think you wouldn't want it any wetter at the end because it might affect the crispness of the pastry. My pack of filo was 250g but had six large sheets - I just used 3 on the bottom and 3 on the top and folded the overhang back onto the top, scrunching a bit as I went.
27th Dec, 2015
1 pack of filo (8 sheets) is enough.
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