Moroccan pastilla pie
Preheat oven to 180°C/ Gas 4. Add oil to a pan and add the onion and pepper and cook for 3 minutes then add the turkey and cook for a further 5 minutes stirring regularly and breaking up any clumps of mince. Add the garlic, chilli, turmeric, with 2 tsp of the cinnamon and 2 tsp Hermesetas Granulated to the stock. Mix well, bring to the boil, turn down the heat, cover and simmer gently for 10 minutes. Stir in the beaten egg to thicken the sauce, remove from heat, set aside and allow to cool. Spray a 22cm flan dish with oil, then spray a sheet of filo with oil and lay it onto the flan dish so the pastry overlaps the dish. Spray another sheet and lay that on top. Repeat with another 2 sheets laying the sheets at a slight angle so the overlaps are evenly spread around the dish. Add the turkey filling and top with 1½ tbsp almonds. Spray another sheet of filo with oil and fold it in half then place on top of the turkey, tucking it into the sides. Fold in the overlapping pastry to the centre and spray with a little oil. Bake in a preheated oven for 15 minutes then place a baking sheet on top of the pie, carefully turn it over, sprinkle with the remaining almonds and return to the oven for a further 10-15 minutes until golden brown. Mix the remaining 1 tsp of cinnamon and 1 tsp of Hermesetas Granulated together and sprinkle over the pastilla before serving.
If you don’t have a flan dish use a shallow cake tin or pie dish instead. Works well with chicken. You could make a veggie version with marinated tofu or mushrooms. You can eat the pie hot or cold.