diced chicken thigh fillets
Button mushrooms sliced
fresh or dried basil +/- lemon thyme
tub of light cream cheese
half a leek sliced into rings
Chop the onion and leek and shallow fry them in some oil along with the garlic, then add the diced chicken until it is browned and cooked through.
Add the chopped mushrooms, the herbs and tub of light cream cheese and mix thoroughly. (We make this mixture early enough, usually the night before so it is cold when you make it up in the pastry. This way the pastry doesn’t get as soggy!)
Unfold the filo pastry, take 2 sheets and place a scoop of the cool chicken mixture in the middle. Wrap it up like a parcel, spray the edges closed with cooking oil, then spray top lightly and sprinkle with sesame seeds.
Bake in the oven until the filo pastry turns brown.