Moroccan-Spiced Leftover Turkey Pie
A crispy, golden filo pastry parcel filled with tender turkey and aromatic Moroccan spices. This delicious dish is packed with fibre and Vitamin C, making it a perfect, flavourful way to use up leftovers. CHECKEDPP
Ingredients
- Cchopped tomatoes0.5 tin
approx 200g
salt1 pinch
coriander seeds2 tsptoasted
cumin seeds2 tsptoasted
cinnamon0.5 tspground
extra virgin olive oil2 tbsp
aubergines2 wholecut into small dice
harissa2 tbsp
chicken stock cube1 whole
turkeys500 gleftovers
butter100 gmelted, plus extra for greasing
filo pastries250 gabout 10 large sheets
flaked almonds4 tbsp
onion1 whole
black pepper1 pinch
boiling water200 ml
red peppers2 whole
Instructions
Chef's Tips
Ensure the turkey filling is completely cool before adding it to the filo pastry. If the filling is warm, it will steam the pastry and prevent it from becoming crispy.
If you don't have leftover turkey, you can substitute it with 500g of cooked chicken breast or thigh meat.
For a deeper flavour, toast the flaked almonds lightly in a dry pan before scattering them over the pie for the final bake.
Prepare the Spices and Vegetables
Dice the aubergine, cut the red peppers in to small chunks, and thinly dice the onion. Heat a large non-stick pan over a medium heat. Toast the coriander seed and cumin seed for 2 minutes until fragrant. Add the ground cinnamon, extra virgin olive oil, diced aubergine, and sliced onion. Coat the vegetables in the spices and cook on a medium-low heat for 10 minutes until the aubergine has softened slightly.
Simmer the Filling Base
Add the harissa and diced pepper to the pan and stir well. Add the chopped tomatoes, crumble over the chicken stock cube, and pour in 200ml of hot water. Simmer the mixture, uncovered, for 20 minutes until the vegetables are tender and the sauce has thickened.
Finish and Cool the Filling
Stir the chopped turkey meat through the vegetable mixture and season well with salt and black pepper. Remove the filling from the heat and set it aside to cool completely.
Prepare the Oven and Tin
Preheat your oven to 200C (180C fan/gas 6). Lightly grease a 23cm springform tin with butter.
Create the Filo Pastry Base
Lay two sheets of filo pastry over the base of the tin and brush them with melted butter. Cross over another two layers of filo and brush again with melted butter. Repeat this process once more, using a total of six sheets for the base.
Assemble the Pie
Spoon the cooled turkey filling into the centre of the prepared filo base. Using the remaining four pastry sheets, cover the filling and brush the top with more melted butter. Scrunch the edges of the pastry together to seal the pie.
Initial Bake
Bake the pie in the preheated oven for 35 minutes until the pastry is golden brown.
Final Bake and Garnish
Remove the pie from the oven and scatter the flaked almonds over the top. Return the pie to the oven and cook for a final 10 minutes until the pie is piping hot throughout. Serve immediately.
