Moroccan Spiced Turkey Pies

Makes 12


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • Pinch cinnamon
  • 1 tbsp olive oil
  • 1 aubergine, diced
  • 1 shallot, chopped
  • 1 tbsp harissa paste
  • ½ red pepper, chopped
  • ½ yellow pepper, chopped
  • 1 can chopped tomatoes
  • 1 chicken stock cube
  • 250g leftover turkey (a mix of leg and breast), chopped
  • 500g shortcrust pastry
  • 1 egg, beaten
  • Flaked almonds, to serve


  1. Preheat the oven to 200°C/Gas 6. Heat a non-stick pan over a medium heat and toast the coriander and cumin seeds for 2 minutes until fragrant.
  2. Add the cinnamon, olive oil, aubergine and shallot, then stir and cook on a low heat for 10 minutes until the aubergine has softened slightly.
  3. Add the harissa paste and peppers, stir, add the tomatoes and crumble over the stock cube.
  4. Simmer uncovered for 20 minutes until the veg is tender and the mixture is nice and thick. Stir through the turkey meat and season well. Set aside to cool.
  5. Preheat oven to 200°C/Gas 6. Grease two oven trays.
  6. Using the 9.5cm pastry press or a cutter, cut out rounds and fill each with a teaspoon of filling. Brush the edge with beaten egg and fold the press over to seal and crimp the edges.
  7. Place on the trays and brush each with egg, then bake for 20-25 minutes. Garnish with a sprinkling of flaked almonds and serve.