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Chicken, Ham and Leek Pasty

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Ingredients

Adjust Servings:
For the pastry
7 oz Butter unsalted
14 oz Flour, All purpose
1 Egg yolk
As needed Ice cold water
For the filling
1 large Leek
1 Clove Garlic - minced
2 oz Butter unsalted
12 oz Small cube Chicken Breasts - Boneless
6 oz Ham - Cooked
2 tbsp Fresh herbs mixed
1 tbsp Whole grain mustard
1 beaten Large Egg

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Chicken, Ham and Leek Pasty

Features:
    Cuisine:
    • Serves 6
    • Medium

    Ingredients

    • For the pastry

    • For the filling

    Directions

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    Steps

    1
    Done

    Sift the flour and salt into a bowl and rub in the 7 oz of cold butter until it resembles bread crumbs. Stir in the egg yolk and bring together with enough cold water to make a dough. Wrap in cling film and chill for an hour.

    2
    Done

    Slice and wash the leeks then saute in a medium sized frying pan with the minced garlic and 2 oz of butter. Remove the leeks and set aside.

    3
    Done

    Add the chicken to the same pan and saute for 10 minutes. Transfer the chicken to the same bowl as the leeks. Add the ham, herbs mustard and seasoning to the mixture and combine.

    4
    Done

    Preheat the oven to 425ºF

    5
    Done

    Roll out the pastry and using a 7 inch diameter plate or dish cut out 6 circles.

    6
    Done

    Divide the filling into 6 portions and place in the center of the circles. Brush the edges of the pastry with cold water then fold over to enclose the filling and crimp around the seam.

    7
    Done

    Place the pasties on a greased or lined baking tray and stand them up with the seam facing up. Using your fingers flute along the seam. Brush the pasties with beaten egg and bake for 20 minutes then reduce the heat to 325ºF and cook for a further 25 minutes or until nicely golden.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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