Low Fat Chicken and Mushroom Pies

This pie has, wait for it... less than 100 calories!
This recipe can use quorn instead of chicken, making it perfect for all! It's so simple to make and is really adaptable, so different ingredients can be used.

You will need:
200g mushrooms
1 onion
100g chicken or quorn
50g red lentils
Filo pastry

You will need:
A frying pan
A saucepan and lid
A wooden spoon
A muffin tray

Cook the chicken up. You can fry it, grill it or cook it in the oven.

Wash the mushrooms to remove any dirt. Slice then into small-ish pieces.
Chop the onions. They don't need to be finely or evenly chopped, as they will be softened when cooked.

Once the chicken is cooked, slice it into small strips of chunks. Put in in a saucepan along with the lentils, chopped onion, sliced mushrooms and a dash of water.

Put the lid on the saucepan and leave it on a low heat until the lentils have softened. They will absorb the water. If the mix becomes too dry and the lentils are still hard, add more water.
Do not let the mix become sloppy, or have excess liquid. If it does become wet, either add more lentils or take the lid off and let some water boil off.
Cook until the lentils become soft.

Take a square of filo pastry and cut it down the middle, creating two rectangles. Lay one rectangle across a dip in the muffin tray. Lay the other rectangle across the same dip at a right angle to the other one. Gently, push the pastry down in the middle, to form a dip.

Put a spoonful if the filling in the dip.
Take the edges of the pastry and scrunch them into the middle.

Put the pies in the oven at 200 degrees Celsius until the edges of the pastry start to brown.
They can be refrigerated but are best eaten straight away; and only 100 calories!
Please comment your opinions and any pictures if you decided to make them! You can also vote for it in the healthy eating and comfort food contests!