Leftover turkey filo pie

Lebanese turkey pie

Give your leftover roast turkey a Middle Eastern twist

By , 25 December 2016

(40 votes)

Lebanese turkey pie
  • 50 Mins

  • Serves: 8

Nutritional Info
Each 212g serving contains
  • Energy

    1357KJ

    324KCAL

    16%
  • Fat

    12.5g

    med

    18%
  • Saturates

    4.7g

    med

    24%
  • Sugars

    10.0g

    low

    11%
  • Salt

    1.27g

    med

    21%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1357kJ/324kcal.
Ingredients
  • 2 red onions, sliced
  • 2 garlic cloves, crushed
  • 2tsp mixed herbs
  • 1tbsp olive oil
  • 1 aubergine, diced
  • 1 red pepper, sliced
  • 1 tbsp tomato puree
  • 1 chicken stock cube
  • 100g dried apricots, chopped
  • 400g leftover turkey
  • 270g filo pastry
  • 50g butter, melted
  • 2tbsp sesame seeds
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Fry the onions, garlic and herbs in the oil for 10 mins. Add the aubergine, pepper, puree, stock, apricots and turkey and 400ml water. Cook for 5-10 mins.

  • Layer 4 sheets of the filo, brushing melted butter between each one. Mould into a pie dish and fill with the turkey mixture. Fold any excess filo in over the top. Scrunch the remaining filo and arrange on top.

  • Brush with butter, top with sesame seeds and bake for 30-40 mins. Serve with a green salad.