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Moroccan Spiced Turkey Pastry

Recipe

Simon Wood's unique way to use up the turkey leftovers with his Moroccan-inspired pastries.

Serves: 6 people   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

British   |   Starter

  

Ingredients

  • 1 large Red Onion, diced
  • 1 x 400g tin Sweet Harvest Chopped Tomatoes with Herbs
  • 120g The Pantry Soft Apricots, chopped
  • 25g The Pantry Flaked Almonds
  • 1 flat tsp Stonemill Chilli Powder
  • 1 flat tsp Stonemill Ground Cumin
  • 1 flat tsp Stonemill Ground Ginger
  • 2 flat tsp Stonemill Ground Cinnamon
  • 2 flat tsp Stonemill Garlic Granules
  • 2 flat tsp Stonemill Paprika
  • Sea Salt and Black Pepper
  • 4 tbsp Olive Oil
  • Left-over Turkey, shredded
  • Puff Pastry
  • Pomegranate seeds
  • 8g fresh Parsley, chopped
  • 1 Egg, beaten for brushing

  

Method

  1. Pre-heat oven to 200°C/Fan 180°C/Gas Mark 6.
  2. Unroll the pastry onto a metal baking sheet and cut into 10x12cm squares. Then, 1.5cm from the edge make a small cut (score) right the way around the edge of the pastry but not all of the way through.
  3. Use a fork to prick inside the second square to stop the pastry from rising.
  4. In a large bowl, combine all ingredients, except the parsley and pomegranate. Spoon generously into the middle of the pastry and brush the edges with the beaten egg.
  5. Bake for 10-15 minutes until the pastry is crisp. Garnish with the parsley and pomegranate and serve.