Cheats Chicken and Ham Pie

Ingredients

  • 350g cooked chicken, cut into pieces
  • 250g cooked ham or bacon, cubed
  • 600ml packet chicken noodle soup mix
  • 125g mushrooms, quartered
  • 125g red pepper, cored, seeded and sliced
  • 125g leek, thinly sliced
  • white pepper
  • 300ml boiling water
  • 215g packet frozen puff pastry, thawed
  • beaten egg to glaze
  • parsley sprigs to garnish



Directions

1. Put the chicken, ham or bacon and soup mix in an oval 1.2 litre ovenproof pie dish and mix together well. Add the mushrooms, red pepper, leek, and pepper to taste. Pour in the water.

2. Roll out the pastry to a 25cm square and cut out 15 rounds with a 5cm fluted cutter. Arrange them overlapping around the edge of the dish and in a line down the centre. Brush with beaten egg.

3. Cook in a preheated hot oven, 230°C, 450°F, gas mark 8, for 15 minutes, then lower the heat to 190°C, 375°F, gas mark 5, and cook for a further 10 minutes.

4. Garnish with parsley and serve with a green salad.

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