Simon Wood's unique way to use up the turkey leftovers with his Moroccan-inspired pastries.
1 large Red Onion, diced
1 x 400g tin Sweet Harvest Chopped Tomatoes with Herbs
120g The Pantry Soft Apricots, chopped
25g The Pantry Flaked Almonds
1 flat tsp Stonemill Chilli Powder
1 flat tsp Stonemill Ground Cumin
1 flat tsp Stonemill Ground Ginger
2 flat tsp Stonemill Ground Cinnamon
2 flat tsp Stonemill Garlic Granules
2 flat tsp Stonemill Paprika
Sea Salt and Black Pepper
4 tbsp Olive Oil
Left-over Turkey, shredded
8g fresh Parsley, chopped
1 Egg, beaten for brushing
Pre-heat oven to 200°C/Fan 180°C/Gas Mark 6.
Unroll the pastry onto a metal baking sheet and cut into 10x12cm squares. Then, 1.5cm from the edge make a small cut (score) right the way around the edge of the pastry but not all of the way through.
Use a fork to prick inside the second square to stop the pastry from rising.
In a large bowl, combine all ingredients, except the parsley and pomegranate. Spoon generously into the middle of the pastry and brush the edges with the beaten egg.
Bake for 10-15 minutes until the pastry is crisp. Garnish with the parsley and pomegranate and serve.