Mexican Chicken, Mushroom & Bean Pie

• In a large frying pan, heat a drizzle of olive oil over high heat. Add mushrooms and cook, 3 minutes. • Cook red kidney beans, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes. Transfer to a bowl. • Return frying pan to high heat. • Return frying pan and heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned, 5-6 minutes • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Return veggies and beans to frying pan, then add tomato paste and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock powder and half the butter, then stir to combine and simmer until slightly thickened, 1-2 minutes. Transfer veggie and bean filling to a baking dish.

• In a small microwave-safe bowl, add the remaining butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of bean mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 20-25 minutes.