There is only one thing wrong with pies. The pastry, normally is loaded with fat. Well the solution is 99% fat free, super tasty and crispy filo pastry. In this recipe I show you how to make a chicken and mushroom pie, using filo pastry. The filling will have lean chicken breast and leg ham, with finely chopped leeks, all in a thick chicken stock. The pastry, as you will see in the video, is more difficult to use, but at the same time is very forgiving to the cook. If you can feel comfortable with the pastry breaking and falling apart, then you'll be fine, as this is simply the natural texture of this pastry. Let's have a good look at our ingredients for this delicious chicken and mushroom pie.

1 X Packet of Filo Pastry

500 grams chicken breast or thigh meat

70 grams leg ham diced

3 large portobello mushrooms

1/2 leek - green part only finely chopped

300 mls of boiling water

2 x chicken stock cubes

1 tbsp hot English mustard (optional)

Good grind of black pepper

2 tbsp cornflour/cornstarch

3 tbsp of cold water

4 tbsp extra virgin olive oil

if you want to make this pie into a vegetarian version, then simply replace the chicken with firm tofu of a similar size. Rub the tofu in an all purpose seasoning before frying and then add just prior to the filling being left to cool. Another viable substitute is brown lentils, one 400 gram can drained and added earlier in the cooking of the filling.