Most people have a good idea of what they are cooking for Christmas lunch by now but what to do with the leftover Turkey is a common topic of conversation. Turkey curry or broth are familiar favourites but this recipe for spiced turkey pie caught our eye as it sounds particularly delicious and unique.
2tsp coriander seeds
2 tsp cumin seeds
2tbsp olive oil
2 aubergines cut into a small dice
2 banana shallots halved and sliced
227g can chopped tomatoes
1 chicken stock cube
500g leftover turkey – a mix of breast and leg
100g melted butter
250g pack filo pastry
2gg flaked almonds
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 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 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.