Name: Far Eastern Turkey Pie
Yield: Serves 8-10
Cuisine: Vietnam
Ingredients: 350 g/12 oz filo pastry; salt; 5-7.5 cm/2-3 in piece cinnamon stick; about 1.35 kg/3 lb cooked boneless turkey meat; 1-2 fresh red chillies; 5 cm/2 in piece fresh ginger; 4-5 cardamom pods; 2 star anise; 225 ml/8 fl oz warm water; 3 rounded tablespoons coconut milk powder; 2 thin lemon grass stalks; 3 large cloves garlic; 3-4 kaffir lime leaves; generous handful fresh coriander leaves; 1 bunch spring onions; 100 g/4 oz butter

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

I concocted this as a vehicle for leftover turkey but you can use cooked chicken if you have enough; in fact the pie is so good that it would be worth cooking some turkey or chicken meat from scratch. I first started using these flavourings after enjoying the delicate cuisine of Vietnam. Putting them in a filo pastry pie is very cross-cultural, of course, but it works well.