Moroccan spiced turkey pastilla
Ingredients for one large pastilla or 6 small ones
500g leftover brown and white turkey meat, in large chunks
250g pack of filo pastry
1 large onion, finely chopped
3 cloves garlic, crushed
2 teaspoons ras al hanout
1 teaspoon ground cinnamon, plus extra to dust
1 teaspoon ground coriander
50ml stock or water
50g chopped dates, apricots or raisins
50g flaked almonds or pistachios
Small bunch of coriander or parsley, roughly chopped
I tablespoon runny honey
3 eggs, beaten
2 teaspoons icing sugar
1 tablespoon oil
100g butter, melted, plus extra for greasing the tin
Salt and pepper
Heat the olive oil in a pan and gently sweat the onions til soft. Add the crushed garlic and cook until fragrant and add the spices. Add the chopped turkey and the water or stock, salt and pepper.
Heat the oven to 180c. Lightly grease a 20cm springform cake tin or 6-hole deep muffin tin.
Take the turkey mixture off the heat and add the beaten eggs, the residual heat will cook the eggs through and will resemble scrambled eggs. Gently fold though the herbs, gently cook nuts, dried fruit and honey.
Drape the filo pastry, leaving two sheets for the top, into the tin/s, brushing with melted butter as you go, leaving plenty hanging over the sides. Pile in the spiced turkey mixture and pull the sides of pastry up and over, with the extra two sheets of filo on top. Tuck the edges in to form a neat parcel. Brush well with melted butter and put into the hot oven for 25-50 mins until golden brown and crunchy.
Remove from the oven and leave to cool slightly. Unclip the springform tin and slide on to a plate. Combine the remaining cinnamon with the icing sugar and liberally sprinkle through a sieve on top of the pastilla and serve.
Find more recipe ideas & suggestions on how to make the most of your leftover turkey here