Ingredients
- 4 tbsp olive oil
- 1 onion, finely chopped
- 1 medium courgette, finely chopped
- 1 clove garlic crushed
- 1 x 400g can chopped tomatoes in juice
- 200g frozen peas
- 400g smoked chicken breast, roughly chopped
- 1 x 10g OXO cube
- 10 sheets filo pastry, roughly
- 1 medium egg beaten
- 25-30g melted butter
- salt and freshly ground black pepper
- olive oil
- smoked paprika
- 4 tbsp chopped fresh parsley
Method
- Preheat the oven to 200C gas 6.
- Line a 20cm x 3cm deep ovenproof frying pan with 3-4 sheets of filo pastry, brushing each layer with a little beaten egg and then melted butter, keep any trimmings keep for the top later.
- Cook for 10 minutes to set the egg and pastry, then remove from the oven.
- Meanwhile whilst the pastry is browning heat the oil in a saucepan and add the onions, courgette and garlic and cook for 10 minutes to soften over a high heat.
- Add the tomatoes, peas and stock cube and simmer until nice and thick.
- Stir in the roughly chopped chicken and season well with salt and pepper.
- Spoon into the cooked filo lined pan.
- Very finely slice the rest of the filo pastry and place into a bowl.
- Drizzle with olive oil, and season well with salt, pepper, smoked paprika and chopped parsley.
- Arrange the rest of the filo paste on top of the filled pie.
- Pop into the oven and cook for a further 15 minutes to brown nicely.
- Serve with green salad.
