2 packs Chicken Chunks (320 g total)
1 pack filo dough
4 cm ginger root, peeled and grated
1 clove garlic, finely chopped or crushed
100 g bean sprouts
1 large carrot, julienned
½ bunch spring onion, sliced
1 pak choy, sliced
1 red chili, chopped finely
handful fresh chopped coriander
2 tsp five spice powder (available in Asian stores or well-stocked supermarkets)
70 g peanuts, chopped
salt and pepper
oil for frying
Preheat the oven to 220ºC /425ºF. Combine soy sauce, ginger and garlic and marinate the Chicken Chunks in the sauce for 15 min. Fry the Chicken Chunks in oil until nicely browned and season to taste with salt and pepper. Remove from pan and reserve. Stir-fry the carrot, pak choy and spring onion with the five-spice powder shortly in oil. Lastly, add the Chicken Chunks, bean sprouts, chopped peanuts and coriander to the dish and season to taste.
Grease a 24 cm / 9½ ” springform pan with several layers of filo dough, brushing each layer with water. Make sure to leave dough hanging over the sides, as you will need to fold these in later to cover the pie. Scoop the filling onto the dough and fold the sides of the filo dough in. Cover with the remaining filo dough, brush the sides with water and glue together. Bake in the bottom of the oven for about 15 minutes, until golden brown. Cover with aluminium foil if the pie browns too fast.
Serve with sweet chili sauce as a dip on the side.