Comfort food doesn’t have to mean calories, this superhealthy pie uses filo pastry to keep it low in saturated fat
Prep:15 mins
Serves 2
1 large sweet potato, cut into chunky chips4 tsp olive oil2 chicken breasts, chopped into bite-size chunks1 leek, finely sliced1 carrot, chopped225ml low-sodium chicken stock2 tsp wholegrain mustard85g light soft cheese2 tbsp chopped tarragon leaves2 sheets filo pastry
STEP 1Heat 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.STEP 2Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.
