Moroccan Turkey Filo Pie

1. Pre-heat your oven to 200C/ 180C fan / gas mark 6 / 400F.

Filling

1. Place the olive oil and sliced onion in a wide, deep pan and fry gently, with the lid on for 5 minutes until softened but not browned.
2. Add the garlic, chilli, black pepper and spices and fry for 1 more minute, then add the cooked turkey, apricots, cranberries, pistachios, ground almonds and water and stir thoroughly.
3. Simmer gently for about 3 minutes, until the sauce thickens, then turn off the heat.

Pie

1. Brush your tin/dish (I used a deep sided cake tin) with melted butter and lay the first sheet of filo in the dish so it covers the base and some of the side and the rest flops over. Brush more melted butter over the parts of the pastry that are touching the tin and lay another sheet of filo half over lapping the first one, but covering all of the base.
2. Continue round the tin until the base is covered with 7 layers of filo and all of the sides are covered and you have lots of pastry flopping over the sides and melted butter between each layer. Save one sheet of filo for the next step.
3. Put all of your filling inside the pie and then flop the overhanging bits back in scrunching the filo as you do this. Brush with melted butter, then take the last sheet of filo and scrunch it up and place this on top. Give this sheet another really good brush of butter, then place your pie in the preheated oven for 10 minutes.
4. After 10 minutes, remove the pie from the oven and scatter with flaked almonds. Return the pie to the oven for a further 10 minutes (20 minutes in the oven in total) or until the pastry is crisp and nicely browned on top.
5. Serve with salad or as part of a Boxing Day spread.