Creamy Smoked Chicken Filo Pie

2 Medium red onions, peeled and sliced
1-2 tbsp oil
250g sliced button mushrooms
2 tbsp sliced sundried tomatoes, (optional)
2 tbsp chopped marjoram or oregano
1 Tegel Manuka Smoked Original Whole Chicken, 1.1kg
250g Creme Fraiche
Salt and pepper to season
12 filo pastry sheets
3-4 tbsp melted butter
2 tsp sesame seeds (optional)

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.

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 or spray with oil 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 if wished and bake at 190˚C for 40 minutes.