August 09, 2016
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Vegetables, Celery, Onions, Quick Meals, Weeknight Meals, Oven Bake, Stove Top, Cooked Chicken or Beef, Cooked Chicken, Whole Chicken, Kosher Meat more
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"From one of our national supermarkets monthly magazine."
Preheat oven to 200C.
Use a sharp knife to cut down the length of the corn cob close to the core to remove the kernels and discard the cob.
Heat oil in a large frying pan over medium heat and cook the onion, stirring, for 2 minutes or until onion has softened and then add the corn kernels, capsicum, celery and carrot and cook, stirring, for 3 minutes or until tender.
Add the carbonara sauce, chicken and peas and stir to combine.
Transfer to a 10 cup (2.5L) capacity oven proof dish.
Place the filo on a clean work surface and brush 1 filo sheet with a little butter and top with a second sheet and brush with butter and then fold into quarters lengthways, then starting from one end, loosely roll pastry around to form a disc and place on top of the chicken mixture.
Repeat with remaining filo to make 8 discs and then brush with butter and sprinkle with caraway seeds.
Bake for 20 to 25 minutes until golden brown and heated through and serve with salad leaves and parsley, if desired.
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