Recipe of Quick Leftover Chicken and Ham Pie

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The ingredients needed to make Leftover Chicken and Ham Pie:

1. Take Pastry
2. Make ready EITHER 375g Shop-Bought Puff Pastry
3. Take OR 125g Plain Flour
4. Prepare 125 g Unsalted Butter (Room temp, cubed)
5. Prepare 75 ml Cold Water
6. Prepare 1/2 tsp salt
7. Take Filling
8. Get 320 g Leftover Cooked Chicken (shredded)
9. Prepare 90 g Leftover Cooked Ham/Bacon (chopped)
10. Make ready 30 g Unsalted Butter
11. Take 35 g Plain Flour
12. Get 300 ml Chicken Stock
13. Make ready 125 ml Double Cream
14. Prepare 4 Chestnut or Button Mushrooms (diced)
15. Take 2 Spring Onions (finely chopped)
16. Prepare 1 tbsp Mixed Herbs
17. Get 1 Egg Yolk (beaten)

Steps to make Leftover Chicken and Ham Pie:

1. Preheat oven to 180c fan/350f/gas 4. Line a large baking tray with baking paper. If making pastry, proceed to step 4 before starting to make the filling. If using shop bought pastry, start at step 2.
2. Melt the butter on medium heat in a saucepan then beat in the flour. Cook this for a minute or two to cook out the flour taste a little. Add the stock and whisk constantly for 2-3 minutes until thickened then whisk in the cream.
3. Fold in the spring onions and mushrooms and cook for 1 minute. Stir in the chicken, bacon, and cream and sprinkle in the herbs. Season to taste. Remove from heat and allow to cool completely.
4. HOME MADE PASTRY, START HERE!! Rub the butter into the flour using fingertips until all the flour has turned pale yellow but there are still chunks of butter larger than breadcrumbs. Stir in the flour. Use a wooden spoon to very gradually mix in the water until it starts to form together. Very quickly press the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes.
5. On a lightly floured surface, roll out the pastry into a 30 x 33 cm rectangle. Cut this rectangle in half lengthways and place one half onto the prepared baking tray. Gently fold the other pastry in half and make cuts in the folded side about 1cm apart, leaving a 1cm border.
6. Spoon the cooled filling onto the pastry on the tray, leaving a 1cm border of pastry around the edges. Open the folded pastry back out and gently place it over the filling. Crimp all around the edges with a fork.
7. Brush the top of the pastry with the egg yolk. Sprinkle the top of the pastry with more mixed herbs and black pepper (optional).
8. Bake for 25-30 minutes until puffed up and golden brown.
9. Enjoy!!

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