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
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
Preheat the oven to 180°C
Peel and dice the onions. Cut the turkey into bite-sized chunks.
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.
Add the beaten eggs to the sauce and stir until it thickens. Throw in the almonds, remove from the heat and stir well.
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.
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.
Serve with boiled carrots and herby new potatoes.
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