Pork and mushroom filo pie
Serves: 4 Prep: 10 min Cook: 25 min Cost per serving: £1.48
25g butter 250g chestnut mushrooms, quartered 1tbsp plain flour 300ml hot pork or vegetable stock 4 pork loin medallions, cut into strips 1cm in thickness 250g baby- leaf spinach 2tbsp freshly chopped flatleaf parsley 3tbsp low-fat crème fraîche 4 sheets filo pastry, cut in half Spray oil
1 Preheat the oven 180C/ Gas 4. Melt the butter in a nonstick ovenproof frying pan (about 24cm), add the mushrooms and cook gently for about 3-4 min.
2 Stir in the flour, cook for 1 min, then pour in the stock, stirring until the sauce thickens. Simmer for 2-3 min.
3 Stir in the pork, spinach, parsley and crème fraîche. Season. Take off heat.
4 Scrunch up the sheets of filo pastry, then arrange over the top of the pork mixture to completely cover. Spray the pastry with the oil. Cook in the oven for 20 min, until golden and the pork is cooked through.