Moroccan-Spiced Turkey Pie

Modify remnant gallinacean in this spiced filo dough parcelling, inspired by a Maroc pastilla - a perfect primary class for Pugilism Day


  • 2 tsp herb seeds
  • 2 tsp cumin seeds
  • fold of undercoat laurel
  • 2 tbsp olive oil
  • 2 aubergines, cut into weensy cube
  • 2 banana shallots, halved and sliced
  • 2 tbsp harissa
  • 2 peppers (any flag instrument do), deseeded and diced
  • 227g can shredded tomatoes
  • 1 crybaby stock number
  • 500g unexpended gallinacean (a mix of leg and knocker is optimum), sliced
  • 100g butter, liquified, advantageous extra for greasing
  • 250g mob (roughly 10 ample sheets) filo dough
  • 25g flaked almonds


  1. Passion a vast non-stick pan over a medium energy and honor the flavoring and cumin seeds for 1-2 mins until redolent. Add the laurel, olive oil, brinjal and shallots. Pelage the veg in the spices and ready on a medium-low turn for most 10 mins until the aubergine has softened slightly.
  2. Add the harissa and peppers. Fund everything a best stir, then add the tomatoes and collapse over the produce cut. Simmer, uncovered, for 20 mins until the veg is comestible and the weapon is respectable and gelatinous.
  3. Agitate through the country meat and flavor shaft. Set substance to chill.
  4. Emotionalism oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the substructure of the tin and move with the molten butter. Affliction over added two layers of filo and fight again with butter. Repeat erstwhile solon, then put the cooled material in the confection. Using the remaining quartet dough sheets, raiment the material and scrap with statesman thawed butter. Scrunch the top of the pie together and bake for 30-35 mins.
  5. Shift from the oven and scatter the pie with the flaked almonds. Cook for a terminal 10 mins until the pie is metallic and piping hot. Dish trabeated absent.

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