Ingredients

1 tablespoon oil

500 gram chopped chicken thigh fillets

1 chopped onion

1 chopped carrot

200 gram chopped cup mushrooms

2 tablespoon plain flour

1 teaspoon ground cumin

1 cup chicken stock

1/2 cup milk

1 cup frozen peas

1 tablespoon soy sauce

10 sheets filo pastry

90 gram melted butter

Method

1.Preheat oven to 180°C. Lightly grease a 6-cup casserole dish.

2.In a large saucepan, heat oil on high. Brown chicken 4-5 minutes, turning. Add onion, carrot and mushroom. Sauté 3-4 minutes, until onion is tender.

3.Stir in flour and cumin and cook 1 minute. Gradually add stock and milk, stirring constantly until mixture boils and thickens. Simmer 1 minute. Add peas and soy sauce. Season to taste. Pour filling into dish.

4.Brush each sheet of filo with butter, fold in half and scrunch up. Arrange on top of filling to cover.

5.Bake 25-30 minutes, until pastry is golden and crisp. Serve with vegetables of choice.