Chicken & leek pies


Us­ing filo helps keep this pie low in sat­u­rated fat, while the sweet potato fries boost your veg count.

Serves 2 Prep 15 mins Cook 40 mins

1 large sweet potato, cut into chunky chips 4 tsp olive oil 2 chicken breasts, chopped into bite-sized chunks 1 leek, finely sliced 1 car­rot, chopped 225ml low-sodium chicken stock 2 tsp whole­grain mus­tard 85g light soft cheese 2 tbsp chopped tar­ragon leaves 2 sheets filo pas­try

1 Heat oven to 200C/180C fan/gas 6. In a roast­ing tray, toss the sweet po­ta­toes with 2 tsp of the oil and some sea­son­ing. Cook for 30- 40 mins, un­til golden and crisp. Heat 1 tsp oil in a medium fry­ing pan. Fry the chicken un­til browned, re­move from the pan and set aside. Add the leek and a splash of wa­ter, and gen­tly fry un­til soft, about 7 mins. Add the car­rot and cook for 3 mins more. Pour in the stock and boil un­til re­duced by half, then add the mus­tard and soft cheese, stir­ring well to com­bine. Re­turn the chicken to the pan, add the tar­ragon and some sea­son­ing. 2 Di­vide the mix­ture be­tween two small oven­proof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with the re­main­ing 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, un­til the pas­try is golden.

PER SERV­ING 538 kcals, fat 17g, sat­u­rates 5g, carbs 55g, sug­ars 15g, fi­bre 7g, pro­tein 43g, salt 1.4g

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