Cook the rice and chicken cubes in 400ml of chicken stock. Bring to the boil and simmer covered on a low light for 15-20 minutes or until cooked.
Heat the olive oil in a large frying pan. Add the onions, garlic and mushrooms and cook until soft. Take off the heat and add the rice, cooked chicken, peas and parsley. Season well and stir together.
Brush half the filo pastry sheets with some of the melted margarine, scatter over some sesame seeds. Then lay 1 uncoated filo sheet on top of 1 margarine coated filo sheet, and then brush again with margarine, followed by the sesame seeds. Quarter each filo pile through the middle and then quarter again so you have 16 smaller squares.
Scrunch each square, and then lay side by side around the edge of the pie dish to give a ruffled filo topping decoration.
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
Cook for 30 minutes or until golden brown.
To serve, dust the plate with black pepper and garnish with sprigs of parsley.
*Some Kosher products may be available in limited stores.
See more Kosher recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.