ingredients
serves 4 to 6
1 1/2 cups cooked chicken, chopped
1/2 cup cooked ham, diced
1 1/2 cups Cheddar cheese, diced
1/2 cup mushrooms, chopped
1 tablespoon chopped parsley
salt and pepper
1 egg, beaten
1/2 pound frozen puff pastry, defrosted
beaten egg to glaze
method
1. Mix together the chicken, ham, cheese, mushrooms and parsley.
2. Season to taste, then stir the egg into the mixture. Roll the pastry thinly into a rectangle 15 x 10 inch and pile the filling in the centre.
3. Fold the corners of the square to the centre and seal the edges with beaten egg. Glaze the pie evenly all over with egg.
4. Use any remaining pastry to make decorations and a tassel, glaze with egg and arrange on the pie.
5. Open the outer corners of the envelope slightly to allow steam to escape during cooking.
6. Bake in a hot oven (220°C, 425°F) for 25 minutes until well risen and golden brown.
7. Serve hot with tomato quarters and fresh watercress
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