Created by ImPat on August 9, 2016
Step 1: Preheat oven to 200C.
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.
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.
Step 4: Add the carbonara sauce, chicken and peas and stir to combine.
Step 5: Transfer to a 10 cup (2.5L) capacity oven proof dish.
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.
Step 7: Repeat with remaining filo to make 8 discs and then brush with butter and sprinkle with caraway seeds.
Step 8: Bake for 20 to 25 minutes until golden brown and heated through and serve with salad leaves and parsley, if desired.