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Moroccan turkey pie

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1 hour 15 mins
Serves 6


2 tsp coriander seeds
pinch of ground cinnamon
2 tbsp Mr Hugh’s cumin infused rapeseed oil
2 aubergines, cut into small dice
2 banana shallots, halved and sliced
2 tbsp harissa
2 peppers, deseeded and diced
227g can chopped tomatoes
1 chicken stock cube
500g leftover turkey
100g Mr Hugh’s rapeseed oil
250g pack (about 10 large sheets) filo pastry
25g flaked almonds



Heat a large non-stick pan over a medium heat and toast the coriander in the Mr Hugh’s cumin infused rapeseed oil for 1-2 mins until fragrant. Add the cinnamon, Mr Hugh’s standard rapeseed oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.

Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.

Stir through the turkey meat and season well. Set aside to cool.

Heat oven to 200C and grease a 23cm springform tin. Lay two sheets of filo over the base of the tin and brush with Mr Hugh’s. Cross over another two layers of filo and brush again. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more Mr Hugh’s. Scrunch the top of the pie together and bake for 30-35 mins.

Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.

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