Moroccan Spiced Turkey Pot Pies

Ingredients

• 60 mL (1/4 cup) 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 grated cheese
• 2.5 mL (1/2 tsp) paprika
• 2.5 mL (1/2 tsp) cayenne
• 340 g (12 oz) puff pastry