Chicken and Ham Pasties

Hullo!

Today has been a day of frustration.  Since yesterday afternoon, I have spent about 7 hours pinning and hemming a dress which still isn’t finished, and have consequently done very little else.  I needed some comfort food, and that’s just what I made.

I bought a cheap cooked chicken yesterday, which was good for very little because it was so dried out!  But in these pasties the meat is enveloped in thick, creamy sauce so it doesn’t matter so much.  The meat almost disintegrated into tiny strips, which it probably wouldn’t have done if it was more moist.  I used this Jamie Oliver recipe for leftover turkey, changing a couple of bits.  I didn’t have any leeks, which was a shame as I love leeks.  But as I had plenty of other veg to have with it I don’t think it really mattered.  I had gammon and ham stock in the freezer from when I made quiche and leftover chestnuts from the venison stew were also put to good use.  As I had enough pastry and filling to make 4 pasties, I froze the other two in separate freezer bags for another day.

Love love

Gemma xx

Chicken and Ham Pasties

A Man pointed out that there had been no veg prep involved here at all. The carrots and spuds were kept whole and boiled for a couple of minutes, and the marrow was such a baby that I didn't bother to peel or seed it - just chopped it into chunks and microwaved it. I love lazy veg! Apologies for the unfocused photo. It didn't look that bad on the camera!

Leftover roast chicken, cut into chunks
Gammon or bacon, cut into chunks
Olive oil and butter
Plain flour
Milk
Good quality stock
Puff pastry
Sage
Chestnuts, crumbled into small pieces
Egg, beaten

  1. Heat the olive oil and butter in a pan until the butter has melted and fry the gammon or bacon for a few minutes until cooked and starting to brown.  Add the chicken and stir well.
  2. Add a lot of flour to the pan and stir well until all of the moisture has been soaked up.  Add milk to the roux a little at a time until you have a thick sauce.  Add stock and milk as required to create a thick gravy.
  3. Drain the chicken-ham mix in a colander so that there is only a small amount of gravy on the meat.  Stir freshly ground black pepper through the meat and set aside.  If you are making the pasties in advance, allow this to cool completely before continuing.
  4. Roll the pastry out on a well-floured surface until very thin.  Sprinkle one half of it with sage and chestnuts, fold the other half of the pastry over and roll it again gently.  Cut the pastry into squares.
  5. Spoon the mixture evenly over one-half of each of the pastry squares, leaving a gap at the edge of each.  Brush the edge with beaten egg, fold the pastry over and seal.  Transfer (gently!) to a baking tray and brush the top with beaten egg.
  6. Bake at 180OC/350OF/Gas mark 4 until the pastry is cooked through and golden brown.  Reheat the gravy which was set aside, and serve with your favourite veg.  We had new potatoes, Roasted marrow and baby carrots.

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One thought on “Chicken and Ham Pasties

  1. clumsylawyer May 17, 2012 at 7:43 pm Reply

    Reblogged this on recipeforprocrastination and commented:

    We had the other 2 pasties from the freezer for tea tonight. Yummy!

    Thank you to all my readers for helping me to reach 3,000 views!

    Love love
    Gemma xx

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