Curried Chicken Pie

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken thigh to the pan and season with the salt (see ingredients list) and pepper. Cook for 4-5 minutes or until browned (the chicken will continue cooking in step 5). Remove from the pan and set aside in a large baking dish.

Return the pan to a medium high heat with a drizzle of olive oil. Add the onion and carrot and cook for 3-4 minutes or until softened. Add the garlic, mild North Indian spice blend and brown mustard seeds and cook for 1 minute, or until fragrant.

Add the coconut milk, green beans and coriander to the pan and crumble in the chicken stock cube. Add the plain flour and stir until well combined. Pour the mixture over the chicken in the baking dish and mix well.

Scrunch each filo pastry sheet (see ingredients list) into a very loose ball and place on top of the pie. Repeat until the whole pie is just covered. TIP: Overcrowding the pastry will make it soggy! Drizzle or spray lightly with olive oil. Place in the oven to bake for 10 minutes, or until the pastry is golden and flakey.