Little Chicken and Ham Pies

Name: Little Chicken and Ham Pies
Cuisine: British
Ingredients: 350-400 g good-quality puff pastry; 40 g butter; 1 small onion, peeled and finely chopped; 30 g plain flour; 200 ml hot chicken stock; 200-250 g cooked and boned chicken, cut into small chunks; 200-250 g cooked and boned chicken, cut into small chunks; 200-250 g home-cooked ham, cut into small chunks; 1 tablespoon finely chopped parsley; 1 egg, beaten

Preparation info

Makes about
12

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

If you’ve recently cooked a chicken or a piece of ham or both, why not make some pies? Children like little individual ones because it feels as if they’ve been cooked specially for them, even if they are made from leftovers. I like to use non-stick muffin tins, as they give nicely shaped deep pies.

Ingredients

350-400 g good-quality puff pastry
40 g butter
1 small

Europe
United Kingdom
Leftovers
Pie

Method

On a floured board or table, roll the puff pastry out to 2mm thick. Lay the pastry over the muffin tins and press it into the moulds. Carefully cut around the edges, leaving a bit of spare pastry to fold over the top of each pie. From the remaining pastry (re-roll the trimmings if necessary), cut out lids to fit the tins. Leave to rest in the fridge for 1 hour.

Meanwhile, melt the butte