Preheat the oven to 200°C.
Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli and carrot for 6-7 minutes, stirring occasionally. Add the chicken, broccoli and spices to the pan and continue to cook for 5-6 minutes, stirring occasionally.
Meanwhile, brush half of the filo pastry sheets with some of the melted butter. Arrange the non-brushed sheets on top and carefully sandwich together to secure them. Remove the filling from the heat and stir in the parsley. Place the chicken and vegetable filling in the centre of the pastry.
Bring the sides of the pastry over and around the filling to secure into pasty shapes, using any extra melted butter to help secure. Arrange on a lined baking tray and bake for 20-25 minutes until the pastry is golden, crispy and cooked, and the chicken is cooked through with no pink showing. Remove and arrange on serving plates. Garnish each with some of the sliced chilli pepper and a sprig of coriander leaves.
Haven't got time to cook this from scratch?
Try our ready-made version - Tesco minced beef pasties.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.