• Filo Pastry Sheet x7
  • 2 Onions Chopped Finely
  • Chicken Breasts x8
  • 2 Tsp Paprika
  • 2 Pinches of Saffron Soaked in 2 Tbsp Boiling Water
  • 800g Chopped Tomatoes
  • 2 Chicken Stock Cubes
  • 6 Tbsps Fresh Parsley


  • STEP 1
    Take pastry out of fridge and preheat oven.
  • STEP 2
    Spray a non stick deep frying pan with the cooking spray and cook the onion and chicken pieces until browned all over. Add the paprika and saffron, with its water and cook for 30 seconds.
  • STEP 3
    Then stir in the chopped tomatoes and chicken stock cube and simmer gently for 10-15 minutes until thickened slightly and the chicken is cooked. Check the seasoning and stir in the parsley.
  • STEP 4
    Empty into pie dish and scrunch the pastry on top. Spray the pastry with cooking spray and put in oven for 10-15 minutes.

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