Preheat the oven to 200ºC.
In a casserole dish, fry the onion in some oil with a knob of butter until translucent.
Add the mushrooms, garlic, curry powder, mixed spice and turmeric and fry for about 5 – 10 minutes until the mushrooms are cooked through.
Add the lemon rind, sage and apricots and mix well. Stir in the shredded leftovers and add the peas.
Add some of the gravy, stir and check the seasoning. The mixture must be moist but not saucy.
Place one sheet of phyllo pastry on a baking sheet and brush with melted butter.
Place another sheet on top at an angle and brush with butter. Place a quarter of the filling in the middle.
Fold the top sheet of phyllo across the filling to form a parcel making sure it does not tear anywhere.
Fold the bottom layer of phyllo across the parcel folding it loosely and decoratively on top. Brush with butter.
Repeat the procedure until you have four parcels.
Place on a baking sheet and bake in the lower half of the oven for 20 – 25 minutes until golden brown.
If the pastry browns too quickly turn the heat down to 180ºC.Recipe reprinted with permission of HeinStirred. To see more recipes, click here.