Butter Chicken Filo Pie

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a plate and set aside.

• Return the frying pan to medium heat with butter (for the sauce). Cook onion until tender, 3-5 minutes. • Add mild curry paste and tomato paste and cook until fragrant, 1-2 minutes.

• Add the brown sugar, cream and a splash of water and cook until slightly reduced, 2-3 minutes. • Remove from heat, then add roasted veggies and return chicken to the pan. Stir to combine and season to taste with pepper.

• Reduce oven to 220°C/200°C fan-forced. In a small heatproof bowl, add butter (for the pastry) and microwave in 10 second bursts until melted. • Meanwhile, transfer chicken filling to a baking dish. Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.

Little cooks: Join in the fun and help to scrunch the filo pastry.