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Ben and Jamie make Moroccan Turkey Pie.

Moroccan Turkey Pie


  • 200 milliliters chicken stock

  • 2 eggs, beaten

  • 1 handful flaked almonds, toasted

  • 10 sheets filo pastry

  • 1 egg, beaten, for brushing

  • 1 handful carrots, in batons

  • 500 grams new potatoes

  • 1 onion

  • 4 turkey breast steaks

  • 1 knob butter + extra for brushing

  • 1 handful fresh parsley, chopped

  • 1 handful fresh coriander, chopped

  • 1 pinch saffron

  • 2 teaspoons cinnamon

  • 2 tablespoons icing sugar


  1. Preheat the oven to 180°C

  2. Peel and dice the onions. Cut the turkey into bite-sized chunks.

  3. Heat the butter in a frying pan and fry the onions for 5 minutes to soften. Add the turkey and colour all over. Throw in the fresh herbs, the spices and the icing sugar. Pour in the stock, bring to the boil and cover with a lid. Simmer for 30 minutes before uncovering and cooking for another 15 minutes.

  4. Add the beaten eggs to the sauce and stir until it thickens. Throw in the almonds, remove from the heat and stir well.

  5. Brush a cake tin with oil and layer in 5 sheets of pastry, brushing with beaten egg between each sheet. Layer filo sheets at angles, making sure the sides of the tin fully covered.

  6. Layer two more sheets of pastry into the middle of tin then tip in the turkey and sauce. Cover with a few more sheets of filo and fold over any excess from the edges. Brush the top of the pie with beaten egg and bake for 40 minutes, until the pastry is golden.

  7. Serve with boiled carrots and herby new potatoes.

Moroccan Turkey Pie




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- Today, Jamie and I have gone for Moroccan turkey pie comfort food. We've got some batons of carrots, buttered new potatoes. It's a full meal, let's get it to the table, let's see what the lads think. - Come on boys, grub's up. - [Ben] This is Ben, Jamie, Barry and Mike. - Don't mind me. - [Ben] We are old school mates, and together, the faces of Sorted, an online cooking community with one aim, to get more of our generation into the kitchen. In each episode, one of us attempts to impress the group with a great tasting recipe, and we talk food at the table. - Oh. - [Ben] You can't beat a good pie. - [Barry] Oh, it's a pie. - [Mike] I love the look of these. - They're potatoes, Mike. - [Ben] So, here we go guys, we've got our Moroccan turkey pie, buttered new potatoes and carrots. See what you think. - I think it's good, thank you. - [Mike] Congratulations. - Thank you very much, you're very kind. - It's got a nice sweet edge to it, not too much. - So aside from turkey and nuts, what else has it got in it? - [Jamie] Well we start with the base. This it the base to our Turkey Moroccan, Turkey- It's a Moroccan Turkey Pie. - Pie from Turkey or pie from Morocco? - [Mike] There's strong onion. - Is there anything else we put in there? - [Ben] Onion, salt, pepper On the turkey breast. - [Jamie] Chicken stock and some saffron. Don't look at me like that. - You're trying so hard. - I am! - [Ben] And some cinnamon. - Also put in a tablespoon of icing sugar. - No you didn't, are you kidding? - No honestly, we put a tablespoon of icing sugar in. - Did he really? - I had that exact same reaction. - It just brings out all the other flavors we put in. - [Jamie] But how do you think of that? Well, it came to me in a dream. - It's a pie, but I don't feel like it needs gravy or anything like that. I don't feel like it's too dry or- - It might look quite dry, but we thickened it with egg. - And what does that do? - It coagulates and what it means is you gotta get almost- - We had a very technical conversation about this. - What? -to coagulate now? Coagulate. - They coagulate, which is what thickens it. The thickening isn't the coagulating. - So we're gonna add the eggs in to thicken the sauce. - [Ben] Yes. - [Jamie] So what sauce might - Will you whisk these up please, two of them? And the other flavors, so it's not all sweet and cinnamon and sugar, with the herbs. So fresh parsley, fresh coriander, a big bunch of each. That all goes in there as well. - One thing I would say though, didn't look like a pie. - Yeah he has a point. - What you mean? - [Mike] Looks like a pudding. - It's inspired from actually a dessert, baklava, which is nuts and syrup and honey, layered up with filo pastry. It's a similar kind of thing. - Did you have enough eggs to make this? - So we want like four- - You need this? - What's his? That's it, you're not getting any. - [Barry] What! - [Jamie] You can go straight to your room. - [Barry] No I was joking! - [Jamie] No. - [Barry] I'll buy you another egg. - Well it's a good thing I've already got one out of the fridge. Just in case, for examples like this. Oh crap. - [Ben] And I was thinking one egg was enough. - [Jamie] Well it is, look, look. - [Ben] Where were we? - [Jamie] Pie! - Pie, so we want five sheets of filo pastry placed into a cake tin, each one layered with some egg wash. Put all of our filling in and another five layers on top. So lots of layers. - Mm-hmm, and egg wash all over the top as well. So you get that really nice,, you hear that? That's the crispiness of the dough. Tap it just there, really crispy. So it's not like your normal short crust pastry or something like that, that you usually get. - You're kind of turning into a, dare I say it, a proper chef. Thank you Jamie, that was lovely, I'll have a sleep now.

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