makes 12

1. To make the cranberry sauce: put the cranberries in a pan together with the sugar and orange juice and zest plus two tablespoons water.  Set over a low heat and allow the sugar to dissolve.  Leave to bubble gently for about 10 minutes until the berries have popped.  Check for sweetness then cool. Spoon into a clean jam jar and store in the refrigerator until ready to use.
2. Pre heat the oven to 200⁰C/400⁰F/gas mark 6.  Brush a baking tray with melted butter.
3. Trim and clean the leek and chop in to small pieces.  Heat the butter or oil in a frying pan and cook gently until soft.  Set aside to cool.  Chop the chicken breast into small pieces.
4. Mix the Ricotta & cheddar together with the cooled leek, chicken, spring onion and nuts.  Season well with salt, pepper and nutmeg. 
5. Lay three sheets of filo pastry side by side on the work surface and brush with melted butter.  Fold in half lengthways. Place a spoonful of the chicken mixture at one end of each strip.  Form a triangle by folding the right hand corner to the opposite side.  Then fold across from the left to the right.  Keep folding, as you would a flag, until the strip of pastry is used up you have a triangular shaped parcel.
6. Lay the parcels on the baking sheet and brush again with melted butter.  Repeat the process until all the pastry and filling is used up. Bake for about 10 minutes until golden brown.
7. Serve the parcels warm or cooled with a spoonful of cranberry sauce on the side.