Curried Turkey and Chickpea Pie

19 03 2014

Whether sweet or savory, there’s something special about serving pie…and this recipe is no exception. You can make a delicious and impressive dinner, fairly quickly! Don’t be intimidated by the phyllo dough, it makes this dinner phy-nominal 🙂

Curried Turkey and Chickpea Pie

Curried Turkey and Chickpea Pie

The following serves 4-6 (adapted from Everyday Food):

  • 2 Tbsp olive oil
  • 2 Tbsp minced fresh ginger (save time by using it from the tube)
  • 2 heaping tsp curry powder
  • 1 lb lean ground turkey
  • 2 Tbsp low-sodium chicken stock
  • 1 large can chickpeas, drained and rinsed
  • Half a bag of frozen peas, thawed
  • 1/2 cup cilantro, chopped
  • Salt and pepper
  • 6 sheets thawed phyllo dough

Preheat oven to 400. In a large nonstick skillet, heat oil. Add ginger and curry powder and cook for 2 minutes. Add turkey and chicken stock. Saute turkey until cooked through, breaking up with a spatula, about 10 minutes. Stir in chickpeas and cook until warmed through. Add peas and cilantro. Season with salt and pepper to taste, then allow to cool slightly.

Lay 1 sheet of phyllo on a work surface and lightly brush with olive oil. Keep the extra phyllo covered while you do this. Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brush each with oil. Gently transfer the stack to a 9-inch pie plate sprayed with nonstick spray. Fill with turkey mixture, then fold edges of phyllo over top.

Bake until golden brown, 20 to 30 minutes. Remove from the oven, transfer pie to a cutting board, cut into pie pieces and serve.




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