Holy Land Turkey Pie

Name: Holy Land Turkey Pie
Yield: Serves 6-8
Ingredients: 675 g/1½ lb tomatoes; 2 medium onions; 900-1 kg/2-2½ lb skinless boneless cooked turkey; 75 g/3 oz stoned black olives; 3 large cloves garlic; 1 tablespoon sunflower oil; 2 rounded teaspoons ground coriander; 90 g/¾ oz butter; 2 level teaspoons cumin seeds; 2 rounded teaspoons ground cinnamon; 1 dessertspoon honey; finely grated rind and juice of 1 lemon; salt; 450 g/1 lb filo pastry; black pepper

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

There is always the problem of how to use up leftover turkey. Made with spices, olives and honey, all of which are common in the Holy Land, this pie is thoroughly appropriate for the Christmas season. It can be made in advance up to the uncooked pastry stage, or cooked and kept warm for at least an hour. Serve with a green salad.

Ingredients

675 g/1½ lb tomatoes
2 medium onions
900-1

Main course
Dinner
Pie
Christmas
Spicy

Method

Put the tomatoes into a bowl, pour boiling water over them and leave for a minute or two, then drain, peel and cut up roughly. Peel the onions, cut in half and then slice them thinly across. Cut the turkey meat into smallish pieces. Chop the olives roughly. Peel the garlic and chop finely.

Put the oil and 15