TUESDAY Speedy ham and greens pie
SERVES 2 HANDS-ON TIME 15 MINS TOTAL TIME 30 MINS
◆ 25g unsalted butter ◆ 1 leek, finely sliced ◆ 2 garlic cloves, sliced ◆ 150g frozen green beans ◆ 75-100g smoked ham,
roughly chopped ◆ 1 x 80g pack watercress,
roughly chopped ◆ 150g light soft cheese ◆ ¼ tsp ground nutmeg ◆ 5 sheets of filo pastry,
from 1 x 220g pack
1 Heat the oven to 220˚C, fan 200˚C, gas 7.
Melt half the butter in a large pan. Add the leeks with a pinch of salt and fry over a high heat, stirring, for 3 minutes until starting to soften. Stir in the garlic and cook for a minute more, without colouring. 2 Add the frozen green beans and 100ml of boiling water. Cover and bring to a simmer, then mix in the ham and watercress. Once the watercress has wilted, remove from the heat and stir in the soft cheese to make a creamy sauce. Add the nutmeg and season to taste, then tip into a small baking dish. 3 Melt the remaining butter. Unravel the filo sheets one at a time, brush each lightly with butter then scrunch the sheets directly on top of the filling, until the whole pie is covered with filo. 4 Place on a baking tray and bake on the top shelf of the oven for 12 minutes or until the pastry is crisp and golden. 422cals; 22g fat (13g sat fat); 23g protein; 6g fibre; 30g carbs; 6g total sugars; 1.3g salt ➤
Swap the ham for 250g sliced chestnut mushrooms, pan-fried in
1 tsp oil
D A Y
E V E R Y
NOTES Using filo instead of puff pastry helps to reduce the fat and calories making this a healthier pie.