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