12/25/16 O&A NYC FOOD WHAT TO DO WITH HOLIDAY LEFTOVERS: Moroccan-spiced Turkey Pie

morrocan-spiced-turkey-pie

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

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
1 cup chopped tomatoes
1 chicken stock cube
2 cups leftover turkey
(a mix of leg and breast is best), chopped
1/2 cup butter, melted, plus extra for greasing
1 pack (about 10 large sheets) filo pastry
10 flaked almonds

 

Method

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.

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.

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

Heat oven to 400 degrees and grease a 9 inch tin pan 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.

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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