Transform leftover turkey in this spiced filo pastry parcel, inspired by a Moroccan pastilla – a perfect main course for Boxing Day
Prep:20 mins
Serves 6
2 tsp coriander seeds2 tsp cumin seedspinch of ground cinnamon2 tbsp olive oil2 aubergines, cut into small dice2 banana shallots, halved and sliced2 tbsp harissa2 peppers (any colours will do), deseeded and diced227g can chopped tomatoes1 chicken stock cube500g leftover turkey (a mix of leg and breast is best), chopped100g butter, melted, plus extra for greasing250g pack (about 10 large sheets) filo pastry25g flaked almonds
STEP 1Heat 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.STEP 2Add 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.STEP 3Stir through the turkey meat and season well. Set aside to cool.STEP 4Heat 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.STEP 5Remove 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.
