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.
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
Cook the pie on the centre shelf of the oven for about 30 minutes, until the top is well browned. Then put the tin on a narrower round object and push the pie carefully up and out of the sides. Using a wide spatula, lever the pie carefully off the base on to an ovenproof serving plate and put back in the oven for 20-30 minutes.
© 1997 Josceline Dimbleby. All rights reserved.