Curried Chicken Pie - cooking recipe

Ingredients

2 tbsp olive oil
1 1/2 lb chicken thighs, cut into 1/2 inch pieces
1 lb sweet potato, peeled, finely chopped
1 cup mild chicken curry
1/2 cup heavy cream
1/2 cup fresh cilantro leaves, coarsely chopped
15 sheets filo dough
7 tbsp butter, melted

Preparation

Preheat oven to 400\u00b0F. Grease a 9 1/2 inch springform pan.
Heat 1 tbsp oil in a large saucepan. Saute chicken, in batches, until browned. Set aside. Add remaining oil and cook sweet potato until browned. Return chicken to pan. Add curry and cream. Bring to a boil, reduce heat and simmer, partially covered, for 15 mins, or until sauce thickens and chicken and sweet potato are cooked through. Add cilantro and season. Let cool.
Meanwhile, layer 3 sheets of filo dough, brushing each with melted butter. Fold in 1/2 lengthwise and use to line base and sides of prepared pan. Repeat with another 9 sheets, overlapping strips clockwise around pan, until covered.
Fill with chicken mixture and trim pastry. Layer remaining 3 pastry sheets, brushing each with butter. Fold in 1/2 crosswise then use to cover filling, tucking in edges. Brush top with butter. Transfer to a baking tray and bake for 45 mins. Let cool for 15 mins then slice. Serve.