Chicken Filo Pie
Serves 4

4 chicken breast fillets, skinned and boned
4 medium sized trimmed leeks, sliced
1/2 pint milk
Salt and freshly ground black pepper
Pinch nutmeg
4 tablespoons olive oil
3 tablespoons plain flour
1 egg, beaten
6 sheets of filo pastry

Set the oven to 200C/400F/Gas6 and brush a shallow 26cm x 16cm x 3Â1/2cm baking or flapjack tin with a little of the oil.

Place the chicken fillets in a saucepan with the leeks, milk, seasoning and nutmeg. Bring to the boil, reduce the heat and cover with a lid. Simmer for 15-20 minutes until the chicken is cooked through.

Drain the liquid into a jug, squeezing out as much liquid from the leeks as possible. Cut the chicken into chunks and keep on one side with the leeks.

Heat one tablespoon of the olive oil in a small saucepan and stir in the flour. Cook over a medium heat for a minute or so and then add the liquid from the chicken.

Stir until the mixture thickens and boil for two minutes, stirring all the time. Remove from the heat and stir in the beaten egg.

Cut the first sheet of filo pastry to fit the tin and brush with olive oil. Arrange in the tin so that it lines the base and the sides. Brush two more sheets with olive oil and place on top.

Fill the pastry base with the chicken and leeks and pour the sauce over the top. Brush three more full size sheets with olive oil and fold over. Place each one on top of the pie. Brush the top layer with more olive oil. Cut into four quarters with a sharp knife and place in the pre-heated oven.

Bake for 20-25 minutes until crisp and golden.