Turkey Pilaff in Filo Pastry

Name: Turkey Pilaff in Filo Pastry
Ingredients: 2 tbsp currants ½ tsp allspice; 2 tomatoes; pinch of nutmeg; 2 tbsp currants ½ tsp allspice; 55g/2oz pine nuts; 1 onion, finely chopped; 600ml/1 pint chicken stock; 225g/8oz long grain rice; 1 stick celery, chopped; ½ red pepper, chopped; 4 chicken livers, chopped; 1 small courgette, chopped; ½ tsp cayenne; ½ tsp sugar; salt and freshly ground pepper; salt and freshly ground pepper; 150g/6oz butter; 8 sheets filo pastry melted butter; 8 sheets filo pastry melted butter; 225g/8oz turkey raw or cooked, sliced in thin strips; juice and rind of 1 lemon

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

I am not a great fan of turkey but I am always being asked for ways of using it and there is no doubt that if you cook one there will be leftovers. A pilaff is an interesting Persian dish and enclosed in filo pastry this has quite a Turkish flavour, even if the name of the bird is merely a historical mistake.

Ingredients

150g/6oz butter
1 onion, finely chopped
55

Pastry
Spicy

Method

In a large pan heat 115g/4oz of the butter and cook the onion until soft, add pine nuts and rice and cook over heat until slightly coloured. Add half the chicken stock a little at a time to allow the