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Mini Moroccan Pies

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  • 1 onion finely diced
  • 500g turkey wings
  • 1 cinnamon stick
  • 1 tbsp freshly grated ginger
  • 30g buttersalt and pepper to taste
  • 2 cloves garlic sliced
  • 3 tbsp chopped parsley
  • 3 tbsp chopped coriander
  • ½ tsp ground turmeric
  • 70g dried cranberries chopped
  • 3 eggs
  • 80g slivered almonds toasted & chopped
  • 1 tbsp flour
  • Juice of 1 lemon, strained
  • Ground cinnamon for dusting
  • Icing sugar for dusting
  • Filo pastry
  • Extra butter


Place the turkey wings in the base of a saucepan, add garlic, onion, salt & pepper, 1/2 the parsley, 1/2 the coriander, turmeric, ginger & crushed cinnamon stick & add just enough water to cover the turkey. Bring to the boil, reduce the temperature and simmer for 20 minutes until cooked. Set aside to cool. Remove meat from the bones and chop into small pieces. Strain off the cooking liquid and place in a pan and reduce a little, add flour slowly & cook a few minutes. Add lemon juice and cranberries and cook until the cranberries plump, and eggs and cook in a few minutes. It will look curdled. Add chopped almonds and turkey, season to taste and add remaining chopped herbs. Spread the filo pastry onto your work bench & cut into 6cm squares. Brush 3 layers with melted butter and place into muffin tin. Spoon in mix & cover with a filo lid. Brush the top with butter and bake in the oven 180°C for 10-15mins until golden. Dust with icing sugar and cinnamon. Enjoy with a cosmopolitan!          

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