Creamy smoked chicken filo pie

Instructions

1. Step 1

   Cook the onions in a dash of oil, in a heated pan for 3-5 minutes until softened. Add the mushrooms and cook for a further 5 minutes. Stir in the herbs and sundried tomatoes if using, and cool.

2. Step 2

   Tear the Tegel Smoked Chicken into bite-sized pieces and toss into the mushroom mixture with the creme fraiche and season with salt and pepper.

3. Step 3

   Brush 8 sheets of the filo pastry with butter or spray with oil and place into a 24 cm flan tin. Fill with the chicken and mushroom mixture and then flip the overhanging filo pastry edges into the centre.

4. Step 4

   Brush the remaining sheets of filo with butter and place on top of the pie. Sprinkle with sesame seeds if wished and bake at 190°C for 40 minutes.