Smoked chicken, tomato and pea pan pie

No faffing about: just line an ovenproof frying pan with filo, bake, fill, top and bake again. The base is crisp and the filling is hearty and tasty. Any filling can be used, but the drier the fillings, the better the pie.

SERVES 4 PREP 15min COOK about 45min

• 10 sheets frozen filo pastry, roughly defrosted

• 1 egg, beaten

• 30g butter, melted

• 4tbsp olive oil, plus extra to drizzle

• 1 onion, finely chopped

• 1 courgette, finely chopped

• 1 garlic clove, crushed

• 400g can chopped tomatoes in juice

• 200g frozen peas

• 10g beef stock cube, crumbled

• 400g smoked chicken breast, roughly chopped

• 1tsp smoked paprika

• 4tbsp chopped fresh parsley (about a small bunch)

• Green salad, to serve, optional

Preheat the oven to 200°C (180°C fan) mark 6.

Place a few sheets of filo pastry in a 20cm x 3cm-deep ovenproof, non-stick frying pan, brushing each layer with a little beaten egg and then melted butter. Keep any trimmings for the top later.

Cook in the oven for 10min to set the egg and pastry, then remove.

Meanwhile, heat the oil in a saucepan over high heat. Add the onion, courgette and garlic and cook for 10min to soften.

Add the tomatoes, peas and stock cube and simmer for 12-15min, until nice and thick.

Stir in the chicken and season well with salt and pepper. Spoon into the cooked filo base.

Very finely slice the rest of the filo pastry and put into a bowl. Drizzle with olive oil, sprinkle over the smoked paprika and chopped parsley, then season well.

Arrange the filo on top of the filled pie. Pop into the oven and cook for a further 15min, until nicely browned. Serve with green salad, if you like.