The BBC Good Food logo
Moroccan-spiced turkey pie

Moroccan-spiced turkey pie

By
A star rating of 5 out of 5.10 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal502
fat26g
saturates11g
carbs29g
sugars9g
fibre7g
protein34g
salt1.4g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, December 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content