Chicken and Ham Pie
4 cooked chicken breasts, cut into cubes
225g/8oz cooked ham, cubed
150ml/¼ pint/scant ⅔ cup double (heavy) cream
4 tbsp chopped fresh parsley
1 tsp cornflour (cornstarch)
1 tsp Dijon mustard
300g/11oz puff pastry sheet
1 medium (US large) egg, beaten
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the chicken in a large bowl with the ham, cream, parsley, cornflour and mustard. Season with salt and pepper, stir well and spoon into a shallow baking dish.
3 Unroll the puff pastry sheet and drape it over the top of the dish. Trim the edges to fit, then press them down lightly around the rim. Brush the pastry with beaten egg.
4 Cook in the oven for 30–35 minutes until the pastry is golden brown and well risen. Serve hot with vegetables.