Layered Paratha Pie

Courtesy: Monira Chowdhury

3 frozen parathas (defrosted)

Bottom Layer Filling: 

• 1 can drained tuna (160 g)
• 2 tbs sweet chilli sauce
• 1 tsp Thai fish sauce
• 1 tsp chilli sauce (which ever flavour preferred, additional amount to taste)
• 3-4 chopped spring/green onions
• 1 cut red chilli

Upper layer filling:

• 60g grated cheese (mozzarella or cheddar)
• 2-3 Red onion ring slices  (whole width)
  
  

1 beaten egg 

Pre-heat oven to 220c 

• Line baking tray with greaseproof paper & oil bottom of 1 paratha then place on tray
• Layer tuna filling 
• Layer 2nd paratha 
• Layer onion & then grated cheese 
• Finally layer 3rd paratha and press close all 3 parathas and then fold over bottom paratha edge onto top paratha, brush over with beaten egg;

Bake 30 mins, if top not golden brown then bake additional 5 minutes until fully golden;

Alternative lower level fillings:

• 150-200 g Mince cooked with cut onions, garlic & ginger paste and seasoning to taste  (net cooked weight approx 100-150g ), drain excess oil and then mix with mayonnaise (flavoured to taste ie garlic or chilli or mustard mayo), add spring onions and cut  chilli (optional);

• Or Beat 4 eggs, scramble as usual with seasoning, add mayo (flavoured to taste) and mix with spring onions and cut chilli to taste (optional)