Chicken, Ham and Leek Pasty
Ingredients
For the pastry
- 7 oz Butter unsalted
- 14 oz All-purpose flour
- 1 ea Egg yolk
- Water - Ice cold
For the filling
- 1 ea Leek
- 1 ea Garlic cloves, minced
- 2 oz Butter unsalted
- 12 oz Chicken breast, skinless and boneless - small cubes
- 6 oz Ham - cooked 1/4 inch cube
- 2 tbsp Fresh herbs - mixed
- 1 tbsp Wholegrain mustard
- 1 ea Eggs - beaten
Instructions
For the pastry
- 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.
For the filling
- 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.
- 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.
- Preheat the oven to 425ºF
- Roll out the pastry and using a 7 inch diameter plate or dish cut out 6 circles.
- 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.
- 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.