Traditional pies are high in calories, many of which are hidden in the pastry case. However, swapping the more traditional shortcrust or flaky pastry top for filo pastry is a really easy way to reduce the calories in your dish but still enjoy the some of the texture and flavour of pastry.
- 2 leeks, trimmed and finely sliced
- 1–2 cloves garlic, finely diced
- 2 carrots, peeled and diced
- 200g chestnut mushrooms, quartered
- 500g skinless chicken breast, diced
- 1 teaspoon dried tarragon
- 400ml reduced-salt chicken stock
- 200ml water
- Freshly ground black pepper, to taste
- 1 tablespoon cornflour, mixed with 2 tablespoons cold water to form a smooth paste
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons fat-free Greek-style yoghurt
- 4 sheets filo pastry, cut into quarters
- Light cooking oil spray
- 70 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 190ºC/Fan 170ºC.
- Put the leeks, garlic, carrots, mushrooms, chicken, tarragon, stock, water and black pepper into a large saucepan and cook over a medium heat for about 15 minutes, stirring regularly.
- Mix in the cornflour paste and cook for a further 4–5 minutes until the sauce has thickened and the chicken pieces have cooked through.
- Remove from the heat. Stir through the mustard and yoghurt, and transfer into an ovenproof dish.
- Gently scrunch one quarter of a filo sheet and lightly place on top of the chicken mixture, repeat until the top of the pie is covered.
- Lightly spray the filo pastry with cooking spray. Bake in the oven for 20 minutes, until the filo pastry is crisp and golden on the edges.
Serve with salad or steamed greens. For a bigger meal, add some steamed new potatoes