1 Tbsp olive oil
1 brown onion, cut into thin wedges
300 g button mushrooms, quartered
2 carrots, chopped
1 red capsicum, chopped
2 celery sticks, chopped
2 cloves garlic, chopped
3 tsp smoked paprika
1 tsp dried oregano
1 sachet no-added-salt tomato paste
1 x 400 g no-added-salt tomato puree
125 ml salt-reduced chicken stock
600 g skinless chicken breast fillets trimmed of fat, thickly sliced
1 tsp cornflour
60 g extra-light sour cream
4 filo pastry sheets
olive oil cooking spray
- Heat the oil in a large saucepan over medium heat. Add the onion, mushrooms, carrot, capsicum, celery and garlic. Cook, stirring often, for 4-5 minutes. Add the paprika and oregano and cook, stirring, for 1 minute.
- Preheat oven to 200 C (fan-forced). Add the tomato paste, tomato puree and stock. Cover and simmer for 10 minutes. Add the chicken and cook for 1 minute. Add the combined cornflour and sour cream to the pan. Cook, stirring, until the mixture thickens and comes to a simmer. Transfer to a 2L (8 cup) ovenproof dish.
- Spray each sheet of filo with cooking spray and cut each sheet lengthways into 4. Scrunch each strip of filo up and place on top of the chicken mixture to cover. Spray filo with cooking spray. Bake for 15 minutes or until the filo is golden brown on top. Serve.