Moroccan-spiced turkey pie

Tuesday, 18 July 2017 - 10:36 | Views - 640

Ingredients

2 tsp coriander seeds

2 tsp cumin seeds

pinch of ground cinnamon

2 tbsp olive oil

2 aubergines

2 banana shallots

2 tbsp harissa

227g can chopped tomatoes

1 chicken stock cube

500g leftover turkey

100g butter

25g flaked almonds

Prep: 20 MINS
Cook: 1 HR, 15 MINS

Method

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.

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