Turkey Twist Pie Recipe

Introduction

This turkey twist pie is a delicious and creative way to use roast turkey and vegetables in a flaky filo pastry. The combination of creamy ricotta and chargrilled vegetables wrapped in crisp pastry makes it a perfect savory treat for any meal.

Ingredients

• 500g frozen chopped chargrilled vegetables
• 250g tub ricotta
• 130g pack roast turkey slices
• 270g pack filo pastry (7 sheets)
• 1 tbsp olive oil (for frying and brushing)
• Salt and pepper, to season

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Heat 1 tablespoon of olive oil in a frying pan and cook the frozen chopped chargrilled vegetables for 8 to 10 minutes until heated through and slightly softened.
2. Step 2: While the vegetables cook, chop the roast turkey slices into small pieces. In a bowl, combine the cooked vegetables, chopped turkey, ricotta, and season well with salt and pepper.
3. Step 3: Lightly oil a clean work surface. Lay out 4 sheets of filo pastry, overlapping slightly to form a rectangle approximately 40 by 60 cm.
4. Step 4: Brush the filo sheets with olive oil, then layer the remaining 3 sheets on top, repeating the brushing if desired.
5. Step 5: Spoon the turkey and vegetable filling along the bottom third of the filo pastry rectangle. Fold in the short edges of the pastry over the filling, then carefully roll up the pastry from the bottom to the top, enclosing the filling in a tight roll.
6. Step 6: Twist the rolled pastry into a spiral shape, then place it on a non-stick baking tray. Brush the top with a little more olive oil to help it crisp up during baking.
7. Step 7: Bake in the preheated oven for about 45 minutes, until the filo is golden and crisp.

Tips & Variations

• Try adding fresh herbs like thyme or rosemary to the filling for extra flavor.
• Use leftover cooked turkey or chicken if you don’t have roast turkey slices.
• Serve warm with a simple green salad or your favorite chutney for a complete meal.

Storage

Store any leftover pie in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) until heated through to maintain crispness. Avoid microwaving to keep the pastry from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pie in advance?

Yes, you can assemble the pie ahead of time, then refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use fresh vegetables instead of frozen?

Absolutely. Use roughly chopped fresh chargrilled or sautéed vegetables, cooked until tender, as a substitute for the frozen mix.

Turkey Twist Pie Recipe

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★★★★★

4.5 from 135 reviews

• Author: Luna
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Turkey Twist Pie is a delicious savory pastry featuring a filling of chargrilled vegetables, ricotta cheese, and roast turkey, all encased in crisp, golden filo pastry. Perfect as a hearty snack or light meal, it combines smoky, creamy, and tender flavors wrapped in flaky layers with a visually appealing spiral twist.

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Ingredients

Scale 1x2x3x

Filling

• 500g frozen chopped chargrilled vegetables
• 250g tub ricotta cheese
• 130g pack roast turkey slices, chopped
• 1 tbsp olive oil
• Salt and pepper, to season

Pastry

• 270g pack filo pastry (7 sheets)
• Olive oil, for brushing

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Instructions

1. Preheat the oven: Set your oven to 200°C (180°C fan)/Gas mark 6 to ensure it’s hot and ready for baking the turkey twist pie.
2. Prepare the vegetable filling: Heat 1 tablespoon of olive oil in a frying pan on medium heat. Add the frozen chopped chargrilled vegetables and cook for 8-10 minutes until warmed through and slightly softened.
3. Combine the filling ingredients: Chop the roast turkey slices into small pieces and add them to the cooked vegetables. Stir in the ricotta cheese, mix everything thoroughly, and season the mixture well with salt and pepper to taste.
4. Prepare the filo pastry base: Lightly oil a clean work surface. Arrange 4 sheets of filo pastry overlapping each other to create a rectangle approximately 40 x 60 cm in size. Brush the surface generously with olive oil.
5. Layer remaining filo sheets: Lay the remaining 3 filo sheets on top of the oiled base, brushing each sheet lightly with olive oil to keep them pliable and prevent drying out.
6. Form the pie: Spoon the prepared filling evenly along the bottom third of the layered filo pastry rectangle. Carefully fold in the short edges to enclose the filling, then roll the pastry up tightly from the filled edge to form a log. Twist this roll into a spiral shape on a baking tray.
7. Finish and bake: Brush the surface of the spiral with a little more olive oil to encourage browning. Place the spiral on a non-stick baking tray and bake in the preheated oven for 45 minutes, or until the filo is crisp and golden brown.

Notes

• For extra flavor, you can add herbs like thyme or rosemary to the filling mixture.
• Ensure the filo pastry is kept covered with a damp cloth while working to prevent it from drying out.
• This pie can be served warm or at room temperature, making it ideal for picnics or buffet-style meals.
• Leftovers can be refrigerated and gently reheated in the oven to retain crispness.
• You can substitute the turkey with chicken or other cooked poultry if preferred.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Pie
• Method: Baking
• Cuisine: British

Keywords: Turkey pie, filo pastry pie, savory pastry, chargrilled vegetable pie, ricotta turkey pie, twist pie