Simon Wood's unique way to use up the turkey leftovers with his Moroccan-inspired pastries.

  • Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 15 minutes
    • Irish

    Moroccan Spiced Turkey Pastry

    Recipe Information

    Print page

    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

    Puff Pastry

    Pomegranate seeds

    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.