Serves 4-6

Ingredients: 

6 sheets of Feuille de Brick or Filo Pastry

50g Melted Butter

2 onions

2 cloves of garlic 

300g-400g leftover Turkey (Breast and Leg)

1 tbsp Ras-el-hanout

200ml Chicken Stock    

50g Prunes (Chopped)

40g flaked almonds (toasted)

1 tsp icing sugar

Method:

Dice the onion and slice the garlic, get a large pan on a medium high heat and add a small amount of oil. Add the onion and garlic and cook for 8-10 mins, when soft add the ras el hanout and cook for 1-2 mins.

Add the turkey to the pan and stir and then add the chicken stock, cook off some of the liquid and then add the prunes and the almonds, stir together and then place on a tray and cool.

Get a 12” pie dish or tart case and lay down a sheet of pastry, brush with the melted butter and place another sheet on top. Do this one more time and then place the filling in the centre of the pastry, place three more sheets on top layering with the melted butter. 

When all layered up, place it in a preheated oven @ 180 degrees C for 25-30 mins.

When cooked and golden take out and place on a board and dust with icing sugar and flaked almonds and serve.