Ingredients
- 1 corn cob (husks and silks removed)
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 red capsicum, seed and finely chopped
- 2 celery sticks, finely chopped
- 1 carrot, peeled and finely chopped
- 1 jar (490 gram) carbonara sauce
- 1 cooked (3 1/2 pound) whole chicken (from the deli, skin and bones removed and coarsely shredded)
- 120 grams frozen peas (1 cup)
- 16 sheets (200 grams) filo pastry
- 50 grams butter, melted
- 1 teaspoon caraway seeds
- Salad leaves, to serve
- Parsley leaves, to serve
How to Make
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Step 1: Preheat oven to 200C.
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Step 2: 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.
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Step 3: 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.
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Step 4: Add the carbonara sauce, chicken and peas and stir to combine.
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Step 5: Transfer to a 10 cup (2.5L) capacity oven proof dish.
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Step 6: 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.
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Step 7: Repeat with remaining filo to make 8 discs and then brush with butter and sprinkle with caraway seeds.
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Step 8: Bake for 20 to 25 minutes until golden brown and heated through and serve with salad leaves and parsley, if desired.
We hope you enjoy this recipe!
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