CHICKEN AND LEEK FILO

Use the ‘flag fold’ method to fold these triangles. Freeze either cooked or uncooked. Add straight from frozen to the oven and add 5 minutes to the cook time. (2 triangles is 1 serve)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 180°C (350°F). Line a baking tray with baking paper and set aside.

Step 2

2. Heat a medium saucepan over medium heat and spray with olive oil. Cook the chicken for 2 to 3 minutes, turning regularly until browned all over. Remove from the pan and set aside.

Step 3

3. Return the pan to the heat and spray with olive oil. Sauté onion for 2 to 3 minutes until softened. Add garlic, leek and mushrooms and sauté for another 4 to 5 minutes, stirring regularly, until soft.

Step 4

4. Add flour to the pan and cook, stirring constantly, for 30 seconds. Remove the pan from the heat and gradually stir in the stock.

Step 5

5. Return chicken to the pan and add mustard. Place the pan back on medium heat and cook, stirring occasionally, until the mixture has thickened. Remove from the heat and season with salt and pepper. Set aside for 30 minutes to cool slightly.

Step 6

6. Stack the filo sheets on top of each other on a chopping board and slice the stack in half so that you have 2 even filo stacks.

Step 7

7. Once cooled, stir parsley into the chicken mixture. Spoon half of the chicken mixture along the short edge of one of the filo stacks and repeat with the other filo stack. Fold the pastry into triangles.

Step 8

8. Brush the filo triangles with egg and top with sesame seeds. Bake for 15 to 20 minutes until the pastries are golden.