- 0:10 Prep
- 0:30 Cook
- 6 Servings
- Capable cooks
Try this delicious filo pastry chicken pie for a fun new twist to an old family favourite.
Ingredients
- 1 corn cob, husks and silks removed
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 red capsicum, seeded, finely chopped
- 2 celery sticks, finely chopped
- 1 carrot, peeled, finely chopped
- 490g jar carbonara pasta sauce
- 1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, coarsely shredded
- 1 cup (120g) frozen peas
- 16 sheets filo pastry
- 50g butter, melted
- 1 teaspoon caraway seeds
- Coles Brand Australian 4 Leaf Salad, to serve
- Flat-leaf parsley leaves, to serve
Method
- Step 1Preheat oven to 200C. Use a sharp knife to cut down the length of the corn cob close to the core to remove the kernels. Discard the cob.
- Step 2Heat the oil in a large frying pan over medium heat. Cook the onion, stirring, for 2 mins or until onion softens. Add corn kernels, capsicum, celery and carrot. Cook, stirring, for 3 mins or until tender. Add the carbonara sauce, chicken and peas and stir to combine. Transfer to a 10-cup (2.5L) ovenproof dish.
- Step 3Place the filo on a clean work surface. Brush 1 filo sheet with a little butter. Top with a second filo sheet and brush with butter. Fold into quarters lengthways, then starting from one end, loosely roll pastry around to form a disc. Place on top of the chicken mixture. Repeat with remaining filo to make 8 discs. Brush with butter and sprinkle with caraway seeds.
- Step 4Bake for 20-25 mins or until golden brown and heated through. Serve with salad leaves and parsley, if desired.
- Low carb
- Lower gi
Nutrition
2267 kj
Energy
26g
Fat Total
12g
Saturated Fat
8g
Fibre
38g
Protein
1179mg
Sodium
34g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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