Skip to Content
  • Prep
    40 min
  • Total
    60 min
  • Servings
    6

Moroccan Spiced Turkey Pot Pies

Ingredients

60 mL (1/4 cup) Saputo unsalted butter

375 mL (1 1/2 cups) onion, chopped

3 garlic cloves, minced

10 mL (2 tsp) paprika

2.5 mL (1/2 tsp) ground cardamom

10 mL (2 tsp) ground cumin

2.5 mL (1/2 tsp) ground cinnamon

30 mL (3 tbsp) flour

500 mL (2 cups) chicken stock, very hot


Turkey Mixture

750 mL (3 cups) cooked turkey, cubed

1 large sweet potato, cooked al dente, in 2 cm (3/4 in) cubes

1 large carrot, halved lengthwise then sliced, cooked al dente

1 lemon, juiced and zest grated finely

80 mL (1/3 cup) pitted green olives, halved

80 mL (1/3 cup) canned chick peas, rinsed and drained

125 mL (1/2 cup) golden raisins

125 mL (1/2 cup) slivered almonds, toasted

To taste, freshly ground salt and pepper


Pastry Topping

125 mL (1/2 cup) Saputo Romano and Parmesan cheese

2.5 mL (1/2 tsp) paprika

2.5 mL (1/2 tsp) cayenne

340 g (12 oz) puff pastry

Directions

  1. Preheat the oven to 220°C (425°F).
  2. In a saucepan, melt the butter and sweat the onion and garlic without browning. Add the spices and cook 2 minutes. Sprinkle with flour and stir well with a wooden spoon. Add the hot stock and cook until thickened. Cool to room temperature. Add all the turkey mixture ingredients. Combine gently and divide among 6 individual ovenproof dishes.
  3. Sprinkle a work surface with the grated cheese and spices and roll out the pastry on it. Cut into 6 circles slightly larger than the circumference of the dishes.
  4. Sprinkle a work surface with the grated cheese and spices and roll out the pastry on it. Cut into 6 circles slightly larger than the circumference of the dishes.