NZ Chicken & Veggie Filo Pie

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Season with salt and pepper then transfer to a medium baking dish. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, celery, leek and silverbeet, stirring, until softened, 4-6 minutes.

• Add garlic paste, Aussie spice blend, chicken-style stock powder and the plain flour, stirring, until fragrant, 1 minute. • Add the milk and cook, stirring, until reduced, 2-3 minutes. Transfer to the baking dish with the chicken and stir to combine. TIP: Add a splash of water if chicken mixture looks too thick.

• In a small heatproof bowl, add the butter. Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of the chicken mixture to completely cover. Gently brush melted butter over to coat. • Sprinkle with sesame seeds (see ingredients).

Little cooks: Add the finishing touch by sprinkling over the sesame seeds!

• Bake pie until pastry is golden, 20-25 minutes.