Chicken and Brie Filo Pie

Method

1. Preheat oven to 210⁰C.
2. Melt butter in a non-stick pan and sauté chicken until lightly browned and cooked.
3. Add leeks and cook for a further five minutes.
4. Mix together the milk, cream, wine, cornflour, salt and pepper and add to the pan. Stir until the sauce thickens.
5. Add the diced brie and cook for a few minutes to soften the cheese.
6. Pour mixture into an oven proof dish and allow to cool slightly.
7. Melt the butter and mix in the seed mustard.
8. Lay the filo on a flat surface and lightly brush each sheet with the butter mixture – layer the sheets on top of the chicken.
9. Bake at 210⁰C for 20 minutes or until pastry is golden.