Experience a taste sensation with this Moroccan-spiced turkey pie! This delightful filo pastry parcel, inspired by a Moroccan pastilla, is packed with succulent turkey and vibrant vegetables, offering a good source of fibre and Vitamin C. It's the perfect way to transform your leftover turkey into an irresistible main course that's bursting with flavour.
Preheat a large non-stick pan over a medium heat. Add the coriander and cumin seeds and toast for 2 minutes until fragrant.
Add the cinnamon, olive oil, diced aubergine, and sliced shallots to the pan. Stir to coat the vegetables in the spices and cook on a medium-low heat for 10 minutes until the aubergine has softened slightly.
Stir in the harissa and diced peppers. Add the chopped tomatoes and crumble in the chicken stock cube. Simmer, uncovered, for 20 minutes until the vegetables are tender and the mixture has thickened.
Stir the chopped turkey into the vegetable mixture and season well with salt and black pepper. Set the filling aside to cool completely.
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Grease a 23cm springform tin with a little melted butter.
Lay two sheets of filo pastry over the base of the tin and brush with melted butter. Cross over another two layers of filo and brush again with butter. Repeat this process once more, using a total of six sheets.
Spoon the cooled turkey and vegetable filling into the centre of the layered filo pastry. Use the remaining four pastry sheets to cover the filling, brushing each layer with more melted butter as you go. Scrunch the top of the pie together to seal.
Bake the pie for 35 minutes. Remove from the oven, scatter the flaked almonds over the top, and cook for a final 10 minutes until the pie is golden brown and piping hot.
For a richer flavour, you can add a tablespoon of honey or a handful of dried apricots to the filling during the simmering stage.
If you don't have a springform tin, you can use a regular pie dish, but you may need to adjust the layering of the filo pastry to fit.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.