Ingredients and method may vary slightly on live TV show
2 tbsp olive oil
4 chicken breasts, cut into thin strips
2 leeks, finely sliced
1 clove garlic
50ml white wine
200ml double cream
2 tbsp tarragon chopped
12 sheets of filo pastry
40g butter melted
1tbsp of black and white sesame seeds
Pre heat the oven to 180C.
Heat a frying pan on a high heat and add the olive oil. When really hot, fry the chicken until golden brown and cooked through, then remove from the pan and set to one side.
Add the leeks to the pan and cook for 1 minute until soft, then add the garlic. Cook for a further 30 seconds, then deglaze the pan with a little white wine. Simmer until reduced to 1 tbsp then pour in the cream and add the chicken back to the pan. Stir in the tarragon and simmer gently for 5 minutes. Season with salt and pepper and leave to cool.
Brush one sheet of filo with a little butter then place another sheet on top. Place some of the cooled mixture along the short edge of the pastry leaving a 5 cm gap at either end. Roll the filling up in the pastry then press the ends together so that it looks like a cracker. Brush with a little more butter then sprinkle with sesame seeds.
Repeat with the remaining mixture and filo, then place all 4 crackers on a baking tray. Bake in the oven for 20 minutes until golden brown.
Carefully remove the crackers from the oven and serve immediately.