Chicken and leek filo pies

Instructions

1 Heat oil in a large saucepan set over a medium heat. Add chicken and leek. Cook for 4-5 minutes, stirring, or until chicken cooks and leek softens. Add tarragon, stock and kumara. Bring to the boil then reduce heat to low. Simmer for 15-20 minutes or until kumara chunks are tender.

2 Combine flour and cooking cream in a small bowl. Stir into chicken mixture. Bring to the boil and cook, stirring, for 1 minute or until mixture thickens. Stir in mustard and parmesan then season with a sprinkling of freshly ground black pepper. Place mixture in fridge to cool then add peas. Divide mixture among 4 x 1-cup ovenproof ramekins and top each pie with one-quarter of the scrunched filo pieces. Spray lightly with oil.

3 Preheat oven to 180°C. Place ramekins on a baking tray and bake for 15-20 minutes or until pastry is golden and filling is hot. (If pastry becomes too brown, lightly cover pies with a piece of tinfoil.) Serve pies with salad and oil/vinegar dressing.