Ingredients:

* 2 Medium red onions, peeled and sliced
* 4 tbsp olive oil
* 250g sliced button mushrooms
* 1 Kumara peeled, diced and precooked
* 2 Potato peeled, diced and precooked
* 100g Pumpkin peeled, diced and precooked
* 2 tbsp chopped marjoram or oregano
* 2 Chicken breast
* 250g Creme Fraiche
* Paprika, salt and pepper to season
* ·12 filo pastry sheets
* 3-4 tbsp melted butter
* 2 tsp sesame seeds
* Sawdust
* Large Pan
* Rack
* Gas rings
* Chopping Board
* Large Bowl / Small Bowl
* Sharp Knife
* Brush
* Pan
* Pie Dish

Cook the onions in the oil in a hot pan for 3-5 minutes until softened. Add the mushrooms and cook for a further 5 minutes. Stir in the herbs and sundried tomatoes if using and cool.

Season the chicken breasts, kumara, potato and pumpkin, lightly smoke for 10 minutes then seal and finish cooking in a hot pan. Tear the smoked chicken into bite-sized pieces and toss into the mushroom mixture with the crème fraiche and season with salt and pepper.

Brush 8 sheets of filo pastry with butter and place into a 24cm flan tin. Fill with the chicken and mushroom mixture and then flip the overhanging filo pastry edges into the center. Brush the remaining sheets of filo with butter and place on top of the pie. Sprinkle with sesame seeds and bake at 190˚C for 40 minutes