Leek, chicken and ham pie
- Wash leeks and slice finely. Melt butter in a large saucepan. Add leeks and stir often for two to three minutes. Add mustard, flour, iodised salt and freshly ground black pepper. Stir to combine.
- Slowly pour in hot stock and stir until a thick sauce. Cool. Stir in chopped cooked chicken. Cut ham steak into cubes. Add to chicken mixture with parsley. Cut a quarter off the pastry block and set aside.
- Roll remaining pastry to a circle large enough to fit the base and sides of a 23cm tart tin. Place pastry in tart tin, cutting edges to neaten. Roll out smaller portion to fit pastry top.
- Place chicken mixture over the pastry base. Cover with pastry top, pinching edges to seal. Beat egg and brush over pastry top. Bake at 180 degrees C for 30 to 35 minutes.