Ingredients

Method

• 750 g cooked smoked ham
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 60 g mixed mushrooms, sliced
• 4 T cake flour
• 500 ml liquid chicken stock
• 2 T cream
• 1 small bunch parsley, finely chopped
• sea salt and freshly ground black pepper, to taste
• 2 x 250 g all-butter puff pastry
• 1 free-range egg, beaten
• salad greens, for serving

Method

Ingredients

Preheat the oven to 190°C.

Cut the ham into cubes and set aside. Gently cook the onion and celery in the butter until soft and glossy. Add the mushrooms and increase the heat.

Stir-fry until just cooked but still fleshy. Reduce the heat and stir in the flour.

Gradually add the stock and bring to a boil, stirring. Reduce the heat and simmer for a few minutes, still stirring, until thickened. Stir in the cream, then add the cubed ham and parsley. Season to taste, then allow to cool.

Turn the ham into 8 small individual buttered pie dishes. Brush the edges of the dishes with a little water and cover with pastry.

Brush the pastry with beaten egg and trim, if you like, with any pastry off-cuts. Bake for 20 minutes, or until nicely browned and bubbling hot. Serve with salad greens.

Cook's note: Use tongue or chicken instead of ham, if you prefer and make your own easy puff pastry at home.

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