2 teaspoons Cumin Seeds
1/8 teaspoon ground Cinnamon
Directions:-
Start by having oven pre-heated to 400 degrees and lightly grease a spring form pan with butter. Set aside.
Heat up a large skillet over medium heat and add coriander and cumin seeds, cooking for about 2 minutes to release its fragrances.
Stir in cinnamon, 2 tablespoons olive oil, diced aubergine and shallots. Toss to coat the vegetables completely in the spices and cook for 10 minutes to soften the aubergines.
Add harissa and bell peppers, mix well.
Pour in tomatoes and chicken bouillon cube, crumbling up the cube to dissolve in the tomatoes. Let mixture come to a simmer for about 20 minutes.
Add turkey and season with salt and pepper.
Take the skillet off the heat and let cool.
Place 2 sheets of filo pastry into the greased springform pan and brush with butter. Place another 2 sheets of filo over the previous 2 sheets and brush with butter. Repeat this so that you have a total of 8 sheets of filo pastry.
Spoon filling onto the filo pastry layers and place the remaining filo sheets over the filling, brushing with butter after every 2 sheets.
Pop into the oven to bake for 30-35 minutes.
To serve, let pie cool for about 10 minutes and sprinkle flaked almonds on top.
Nutrition Information per Serving: Total calories 523g, protein 19.6g, total fat 35g, total carbohydrates 34g, cholesterol 78mg, sodium 415mg
Turkey and Ham Pie
Extend your Christmas celebration with this gorgeous pie made with leftover ham and turkey, easy to make and great for feeding the family!
Serves 6
2 hours
Ingredients:-
1 portion Rough Puff Pastry
1 pound cooked Turkey, cut into chunks
1½ cups Ham, diced
2 Leeks, cut into thick slices
2 cups Chicken Stock
¾ cup Cream
Zest of 1 Orange
Juice of 1 Orange
3 tablespoons All-Purpose Flour
2 tablespoons Sherry
2 tablespoons Butter
2 tablespoons fresh Tarragon, chopped
1 teaspoon Wholegrain Mustard
1 Egg, lightly beaten
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 400 degrees.
Heat up butter in a large skillet over medium heat and cook leeks, orange juice, orange zest and sherry. Cover and cook for about 5-6 minutes.
Take the cover off the skillet and bring the heat up. Cook until the liquid has reduced until only 3-4 tablespoons of liquid is left.
Sprinkle flour over the mixture and coat evenly.
Pour in stock and let mixture simmer for about 5 minutes to thicken.
Stir in mustard, ham and turkey, combine well.
Add tarragon and cream; stir to mix thoroughly before seasoning with salt and pepper.
Transfer pie filling into a large pie dish and let cool at room temperature.
Roll out the puff pastry and cut out about 3/4 –inch strip of pastry. Brush the edges of the pie dish with egg wash and line with this dough strip. Brush additional egg wash over the strip of dough.
Cut the remaining puff pastry into a piece slightly larger than the pie dish and gently place over the pie filling.
Pinch the sides to seal, trimming away any excess dough.
Cut about 4-5 slits on the top of the pastry.
Pop pie into the oven to bake for 35-40 minutes.
Nutrition Information per Serving: Total calories 801g, protein 37g, total fat 45g, total carbohydrates 60.5g, cholesterol 202mg, sodium 975mg
Curried Turkey Pot Pie
This is THE pie recipe for the ultimate curry lover! Transform simple leftover turkey into a flavorful and fragrant filling for a delicious pie with a gorgeous flaky pie crust.
Serves 6
1 hour 15 minutes
Ingredients:-
2 Pie Crusts
4 cups cooked Turkey, diced
1 cup Russet Potatoes, diced
1 cup Peas
1½ cups Onion, diced
1½ cups Celery, diced
1½ cups Carrots, diced
2 cups Chicken Broth
1 cup Half-and-Half
½ cup Butter
½ cup All-Purpose Flour
3 teaspoons Curry Powder
1 teaspoon Salt
½ teaspoon Black Pepper
Directions:-
Start by having oven pre-heated to 400 degrees.
Roll out one portion of the pie crust dough and transfer onto a pie plate. Set aside.
In a large skillet, melt butter over medium heat.
Add onion, carrots and celery and cook for about 10-12 minutes.
Sprinkle salt and black pepper over the ingredients before adding turkey, peas and potatoes. Combine well.
Sprinkle flour over the mixture and cook for another 3-5 minutes, stirring to mix thoroughly.
Pour in broth and half-and-half, let mixture come to a boil and cook for another 5 minutes to let mixture thicken.
Stir in curry powder, mix well and then take skillet off the heat immediately.
Let mixture cool for about 15 minutes before transferring onto the prepared pie crust.
Roll out the other portion of pie crust dough and gently place over the pie filling, trimming any excess dough. Pinch the edges of the top and bottom crust together to seal. Crimp with sides with a fork.
Cut about 4-5 slits over the top crust and brush generously with egg wash.
Pop into the oven to bake for 45-50 minutes.
Nutrition Information per Serving: Total calories 586g, protein 28g, total fat 34.7g, total carbohydrates 39.6g, cholesterol 95mg, sodium 901mg
Cajun Turkey Pot Pie
Add some spice and heat to the classic pot pie with this simple recipe for delectable turkey pot pie infused with aromatic Cajun flavors.
Serves 6
40 minutes
Ingredients:-
1 Pie Crust
3 cups cooked Turkey, diced
2 Jalapeno Peppers, chopped
1 Green Bell Pepper, chopped
1½ Yellow Onion, chopped
1 cup Diced Tomatoes
3 stalks Celery, chopped
4 cloves Garlic, finely chopped
2½ cups Chicken Stock
1 cup Dark Beer
1/3 cup All-Purpose Flour
5 tablespoons unsalted Butter
2 tablespoons Cajun Seasoning
½ teaspoon Salt
Directions:-
Start by having oven pre-heated to 400 degrees.
Heat butter in a skillet over medium heat and cook celery, bell pepper, onion and jalapeno peppers for about 5-7 minutes.
Add diced turkey, garlic, salt and seasoning, combine all ingredients well and cook for another 1-2 minutes.
Pour in stock and beer in a separate pot and let mixture come to a boil.
In the skillet with the turkey and vegetables, sprinkle flour over all ingredients and cook for another 4-5 minutes, stirring all the time to prevent the flour from burning.
Gradually pour stock and beer mixture into the skillet with the turkey mixture.
Stir in tomatoes and cook for another 5 minutes, stirring to combine everything thoroughly.
Transfer filling into a casserole dish.
Next, prepare the crust by rolling out the pi
Gently place the piece of rolled out crust dough over the pie filling, trimming any excess dough. Pinch the edges of the top and bottom crust together to seal. Crimp with sides with a fork.
Make several slits over the crust and brush generously with egg wash.
Pop into the oven to bake for 25 minutes.
Nutrition Information per Serving: Total calories 357g, protein 18g, total fat 17.7g, total carbohydrates 29g, cholesterol 59mg, sodium 783mg
Turkey and Bacon Pie
A hearty meaty pie that is perfect for a satisfying meal on busy days. Make a large batch in advance and freeze to enjoy anytime you feel like it!
Serves 4
40 minutes
Ingredients:-
13oz Puff Pastry
2 cups cooked Turkey, diced
8 strips cooked Bacon, chopped
1 Onion, cut into thin slices
2 cloves Garlic, smashed
½ cup White Wine
½ cup Chicken Stock, warmed
½ cup Double Cream
½ cup fresh Parsley, chopped
2 tablespoons Butter
1 tablespoon Dijon Mustard
1 Egg, lightly beaten
Directions:-
Start by having oven pre-heated to 400 degrees.
Heat up butter in a medium skillet and cook garlic and onion for about 4-5 minutes. Transfer cooked onion and garlic out onto a plate with a slotted spoon and set aside.
Add turkey and cook for 2-3 minutes to brown before transferring out onto a plate. Set aside.
Pour in white win to de-glaze the skillet, scrapping the bottom and down the sides. Let wine simmer and cook until it has reduced by half the original amount.
Stir in mustard and stock, together with a pinch of salt and pepper. Combine everything thoroughly and let mixture come to a simmer.
Stir in cream and let mixture cook for another 5 minutes.
Add parsley and then take skillet off the heat immediately.
Prepare 4 x 11oz individual dishes. Cut out puff pastry so that it is of the right size to cover the dishes. Cut out 4 sheets of pastry.
Divide and spoon turkey, onions and bacon into the individual dishes and pour an equal amount of sauce into each.
Gently place the pastry sheet over the filling and fold down the edges to seal.
Using a sharp knife, cut an “X” over the pastry and brush generously with egg wash.
Repeat with the remaining dishes.
Place all individual dishes onto a baking sheet and pop into the oven to bake for 15 minutes.
Nutrition Information per Serving: Total calories 789g, protein 29.9g, total fat 51g, total carbohydrates 46.7g, cholesterol 130mg, sodium 487mg
Turkey Tamale Pie
Ease your tamale craving with this cheesy and rich turkey tamale pie, easily made all in one pot!
Serves 4-6
1 hour
Ingredients:-
For the Polenta:
2 cups Milk
2 cups Chicken Broth
1 cup Polenta
½ cup Cheddar Cheese, shredded
3 tablespoons Butter
¼ teaspoon Salt
¼ teaspoon Pepper
For the Turkey Filling:
2 cups cooked Turkey, shredded
1 cup leftover Gravy
1½ cups Red Enchilada Sauce
1½ cups cooked Black Beans
1 Red Bell Pepper, diced
2 tablespoons Chili Powder
2 teaspoons Paprika
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Pepper
½ teaspoon Cayenne
Directions:-
Heat up milk and chicken broth in a saucepan and let mixture come to a boil.
Reduce the heat and stir in polenta. Cook for about 15-20 minutes to let polenta thicken, stirring all the time.
Take saucepan off the heat and stir in cheddar and butter, together with salt and pepper, stir well to combine.
Start by having oven pre-heated to 375 degrees.
While the polenta is cooking, combine all the ingredients for the filling in a mixing bowl.
Transfer polenta out onto a casserole dish and top with the turkey mixture, spreading evenly. Top with additional cheese.
Pop into the oven to bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 533g, protein 34g, total fat 16g, total carbohydrates 63.6g, cholesterol 67mg, sodium 987mg
Minced Turkey Pie
Turkey is healthier than other proteins and is low carb and perfect for those on a diet. Here is a simple recipe for nutritious ground turkey pie that everyone will enjoy.
Serves 6
2 hours 15 minutes
Ingredients:-
2 pounds Potatoes, diced
7oz Carrots, diced
7oz Swede, diced
¾ cup All-Purpose Flour
2 Eggs
1 tablespoon Butter
½ teaspoon Salt
½ teaspoon Black Pepper
For the Filling:
2½ cups minced Turkey
1 Onion, diced
¾ cup Mushrooms, diced
½ cup Peas
3 cloves Garlic, finely chopped
¼ cup fresh Parsley, chopped
2 teaspoons Paprika
Directions:-
Have the oven pre-heated to 375 degrees.
Heat up 2 tablespoons olive oil in a large skillet and cook onion and garlic for about 3-5 minutes.
Add turkey and cook for another 1-2 minutes.
Stir in mushrooms, peas, parsley, paprika, salt and pepper. Stir well to combine and cook for an additional 10 minutes before taking off the heat immediately.
While the filling is cooking, bring a large pot of water to the boil and cook potatoes, carrots and swede until tender. Using a potato masher, smash all vegetables until pureed. Stir in butter to mix well and let mixture cool.
Add flour and eggs into the potato mixture and combine well.
Lightly grease a casserole dish with melted butter.
Assemble the pie by first layering the bottom of the dish with 1 layer of potato mixture, followed by turkey filling topped with another layer of potato mixture.
Sprinkle cheese over the top and pop into the pre-heated oven to bake for 60 minutes.
Let pie cool for about 20 minutes before serving.
Nutrition Information per Serving: Total calories 348, protein 25g, total fat 6.9g, total carbohydrates 46.6g, cholesterol 104mg, sodium 311mg
KID-FRIENDLY PIE RECIPES
Mini Banana Cream Pie
Not only will the children enjoy savoring these mini banana cream pies, they will love the process of making them too!
Serves 4-6
15 minutes
Ingredients:-
1 Graham Cracker Pie Crust
1 Banana, cut into slices
1 box Instant Vanilla Pudding
1 cup Milk
½ cup Whipped Cream
1 teaspoon Vanilla Extract
Directions:-
Start by having oven pre-heated to 350 degrees.
Lightly grease a mini cupcake pan with cooking spray.
Place enough graham cracker pie crust onto each hole of the cupcake pan and using a spoon, press down onto the bottom and slightly up the sides.
Repeat with all the holes of the cupcake pan.
Pop into the oven to bake for 10 minutes.
Let pie cups cool completely before pouring filling in.
Combine instant vanilla pudding mix, milk and vanilla extract in an electric mixer and beat until fluffy.
Fold whipped cream into the pudding mixture.
To assemble the mini pies, spoon filling onto baked pie cups, top with 1-2 slices of banana and a dollop of whipped cream.
Nutrition Information per Serving: Total calories 197g, protein 2g, total fat 8g, total carbohydrates 28.9g, cholesterol 9mg, sodium 293mg
Cheeseburger Pie
An easy to make cheeseburger in a pie that is delicious and makes for a hearty dinner for the entire family!
Serves 4-6
25 minutes
Ingredients:-
1 pound ground Beef
1 can Crescent Rolls
1 Onion, chopped
4 slices Colby Jack Cheese
4 tablespoons Ketchup
1 teaspoon Worcestershire Sauce
Directions:-
Start by having oven pre-heated to
350 degrees and lightly grease a baking sheet with cooking spray.
Heat up 2 tablespoons olive oil in a medium skillet and brown the ground beef. Drain any excess fat.
Add onions and cook for another 5 minutes.
Stir in Worcestershire sauce and ketchup, coat all ingredients thoroughly in the seasoning sauces.
Remove crescent rolls from the can and arrange on the greased baking sheet in a star shape, arranging the final piece in the middle.
Spoon and spread meat mixture outwards from the center up to about ½-inch off the tip of the star shape.
Place ½ slice of cheese on top of each section before rolling the tip towards the center.
Bake for 15-20 minutes.
Nutrition Information per Serving: Total calories 451g, protein 45g, total fat 37g, total carbohydrates 32.5g, cholesterol 128mg, sodium 553mg
Caribbean Macaroni Pie
Make a delectable variation of the classic mac and cheese with this recipe for Caribbean macaroni pie!
Serves 6-8
55 minutes
Ingredients:-
2 cups cooked Elbow Macaroni
2 cups Evaporated Milk
3½ cups Cheddar, grated
3 Eggs
2 tablespoons Sugar
½ teaspoon Salt
¼ teaspoon White Pepper
Directions:-
Start by having oven pre-heated to 350 degrees.
Whisk eggs together in a large bowl.
Stir in milk, pepper, sugar and salt and combine well.
Add 3 cups of cheese and macaroni, stirring to mix thoroughly.
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