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Chicken, leek and ham pasties

Name: Chicken, leek and ham pasties
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil; 1 large leek, finely chopped; 1 thick slice roast ham, chopped into 2cm pieces; 100g cooked chicken leg meat, shredded; 3 tbsp crème fraîche; 1 tbsp wholegrain mustard; 3 tbsp chopped chives; 320g pack ready-rolled all-butter puff pastry; 1 medium free-range egg, lightly beaten; 2 tsp black onion seeds or sesame seeds

By: Angela Boggiano

Published: 12 Aug 22
Updated: 26 Apr 24

Use leftover chicken to make these budget-friendly chicken pasties. Think creamy chicken, leek and ham filling inside golden puff pastry.

Try classic Cornish pasties next.

Easy
August 2022

Test kitchen approved

Makes 4
Hands-on time 20 min, plus cooling. Oven time 20 min

Use leftover chicken to make these budget-friendly chicken pasties. Think creamy chicken, leek and ham filling inside golden puff pastry.

Try classic Cornish pasties next.

Nutrition: per serving

Calories: 505kcals
Fat: 35.5g (14.9g saturated)
Protein: 16.8g
Carbohydrates: 27.9g (2.2g sugars)
Fibre: 3.6g
Salt: 1.3g

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Ingredients

2 tbsp olive oil
1 large leek, finely chopped
1 thick slice roast ham, chopped into 2cm pieces
100g cooked chicken leg meat, shredded
3 tbsp crème fraîche
1 tbsp wholegrain mustard
3 tbsp chopped chives
320g pack ready-rolled all-butter puff pastry
1 medium free-range egg, lightly beaten
2 tsp black onion seeds or sesame seeds

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Method

Heat the oven to 160°C fan/gas 4. Line a baking tray with baking paper.
Make the filling by heating the olive oil in a large saucepan, then fry the leek gently for 8-10 minutes until nicely softened.
Stir in the ham, chicken, crème fraîche, mustard and chives. Remove the pan from the heat and season with a little salt and pepper to taste. Set aside to cool.

When you’re ready to make the pasties, unroll the pastry and, using a 16cm plate as a guide, cut out 4 circles.
Spoon a quarter of the filling mixture onto one side of each pastry circle, leaving a good 2cm border. Brush the edges of the pastry with a little beaten egg, then fold over each circle to make a half-moon shape, either sealing the edges with a fork or pinching the pastry with your finger and thumb to seal and crimp. Put the pasties on the prepared baking tray, then brush the tops with a little more beaten egg and sprinkle with onion or sesame seeds. Bake for 20 minutes until golden and crisp.