Mild Curry Chicken & Prawn Filo Pie

• Meanwhile, in a bowl combine diced chicken, curry powder, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned, 4-5 minutes.

• Reduce heat to medium, add mild curry paste (see ingredients), coconut milk, tamarind paste (see ingredients), the brown sugar and the water and cook until slightly reduced, 2-3 minutes. • Remove from heat, then stir through roasted veggies and cooked prawns and season with a pinch of salt and pepper. Transfer to baking dish.

• Reduce oven to 220°C/200°C fan-forced. In a small heatproof bowl, add butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.

• Meanwhile, slice cucumber into thin half-moons. • In a medium bowl, combine cucumber, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste.