NUTRITION (PER SERVING)

Calories: 538
Carbohydrates: 55g
Protein: 42g
Fat: 17g

PREPERATION TIME: 15 Minutes
COOKING TIME: 40 Minutes
SERVINGS: 2 People

INGREDIENTS

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

METHOD

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 together.
2. Divide 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.