Sat, 11 February 2023
INGREDIENTS:
2 chicken breasts pan fried and cut into chunks or fork shredded
200g of baked ham, sliced ham or cooked ham hock cut into bite size pieces
8 broccoli florets, boiled or steamed in salted water and cut into smaller florets
1 carrot finely diced
1 celery stalk finely diced
50 g of butter
50g of flour
300ml good chicken stock
A good splash of double cream
1 white onion finely diced
3 cloves of garlic minced
A tsp of dried thyme or oregano
A bunch of fresh parsley roughly chopped
2 sheets of ready roll puff pastry
METHOD:
1. Add a glug of oil to a large saucepan and saute the onion, carrot and celery with the garlic for 5 minutes until just softened
2. Add the butter and flour to thicken to make a roux
3. Add the stock and cream and reduce by a third
4. Throw in the herbs, chicken and ham and allow to gently heat through and season to taste
5. Roll out the 2 sheets of pastry and roll out slightly fitting one on the bottom of a buttered 8 inch pie did
6. Add the thick saucy filling and place the second sheet on top
7. Egg wash the edges and pinch the 2 sheets together in a curled motion or simply pinch gently with a fork and trim the edges
8. Bake in the oven for 30 mins at 180C and serve piping hot with salad or your favourite veggies
