1 Tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
2 tsp sweet paprika
750g turkey mince
¼ cup currants
¼ cup toasted pinenuts
½ cup passata
2 Tbsp yoghurt
30g butter, melted
12 sheets filo pastry
Sea-salt flakes and freshly ground black pepper, to season
Pomegranate molasses, labneh, parsley leaves, to serve
Heat oil a large heavy-based frying pan on medium high heat. Cook onion for 3 minutes or until softened. Add garlic and spices, cook for 1 minute. Add turkey mince, cook for 5 minutes,
breaking up any large pieces with back of a spoon. Stir through currants, pinenuts and passata. Reduce heat to low and simmer for 5 minutes or until reduced and thickened. Cool.
In a small bowl, combine egg, yoghurt and melted butter.
Lay one sheet of pastry on a clean surface and lightly brush with egg mixture. Place another sheet on top and lightly brush with a little more egg mixture. Repeat 2 more times to give 4 layers. Arrange one third of cooled meat mixture along long side of pastry edge. Carefully roll up tightly to form a log and then into a spiral shape in centre of prepared dish. Repeat with remaining pastry and meat to make two more logs, adding to spiral shape in dish to create a large spiral. Spray with oil spray and bake for 25 minutes until golden brown.
Serve drizzled with pomegranate molasses, labneh and parsley leaves.
After more vegetarian dishes? Try these:
You might also enjoy making this spinach, cheese and winter vegetable pastry coil