Turkey, Brie, and Cranberry Filo Pie

This pie makes for a delicious Boxing Day brunch, eggy, cheesey, rich, and best of all - it uses up some leftovers!

Prep:
10 mins + chilling time
Cook:
20-25 mins
Serves:
Makes 1x 22 cm tart

Ingredients

6 sheets of filo pastry

Oil or butter for brushing the filo

200g crème fraîche

2 eggs

3 Tbsp chopped chives

300g cooked turkey meat, shredded

¼ cup cranberry compôte, plus extra for serving

6-7 slices brie

Method

Preheat the oven to 160°C.

Brush the sheets of filo with oil or butter and use them to line a 22cm round tart or square tin. Roughly trim the edges and put in the fridge to firm up for 30 minutes.

Bake the pastry for 10 minutes. Remove from the oven and set aside. Whisk the crème fraîche and the eggs together. Season with salt and pepper and add 2 tablespoons of the chives.

Scatter the shredded turkey into the par-cooked pastry tin, then pour over the crème fraîche mix. Dollop over some of the cranberry compote and top with slices of brie.

Bake for 20-25 minutes, or until the filling has just set. Allow to cool for 10 minutes before removing from the tin. Scatter with the remaining chives. This can be served warm or at room temperature.