• 0.5 tbsp sunflower oil, plus extra for brushing
  • 2 medium leeks, trimmed and sliced
  • 2 medium carrots, diced
  • 5 g fresh sage, leaves picked and finely chopped
  • 300 g leftover roast chicken, chopped
  • 2 tsp wholegrain mustard
  • 300 ml reduced fat crème fraîche
  • 2 sheets ready rolled filo pastry, each cut in half of a pkt


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 6. Heat the oil in a large pan, add the leeks and carrots and cook for 3-4 minutes until lightly golden. Add the sage and 3 tbsp water, cover and cook gently for 8 minutes, until the carrots are soft. Add the chicken and heat through, then stir in the mustard and crème fraîche and warm for 2 minutes.

  2. 2

    Divide the mixture equally among 4 ramekins or ovenproof dishes (approximately 300ml each). Roughly scrunch a piece of filo pastry and lay it on top of the filling to cover. Brush with sunflower oil and bake for 12-15 minutes until crisp and golden.

Nutritional Details

Each serving provides
  • Energy 1260kj 301kcal 15%
  • Fat 18.3g 26%
  • Saturates 9.5g 48%
  • Sugars 5.8g 6%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

7.7g carbohydrate 3.7g fibre 24.6g protein

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