Chicken, Leek and Ham Pasties Recipe

How to Make Chicken, Leek and Ham Pasties


  1. Make your sauce first. Melt the butter in a heavy-based saucepan over a medium heat. Add the flour and cook for a minute. Slowly whisk in the milk in serveral batches to avoid lumps. Cook for 2-3 minutes or until thickened. Set aside to cool.
  2. Slice leeks into 1cm rounds. Place the oil into a frying pan over a medium heat and add the leek and carrot. Season and cook for 5 minutes or until just tender but not coloured. Tip into a mixing bowl and add the sauce, chicken and ham. Add the mustard, mix well and season to taste.
  3. Preheat oven to 180°C (160°C fan-forced. Cover a large baking tray with baking paper.
  4. Use a 20cm plate as a template to cut out 4 pastry circles. Place a quarter of the filling in the middle of each pastry circle. Brush half the pastry edge with egg and fold in half to enclose the filling, crimping the edges together to seal well. Place pasties onto the baking tray. Brush with egg and top with sesame seeds, salt and pepper. Bake for 30 minutes or until golden brown.

Tip: Achieve a neat crimp by pinching the pastry together using your thumb and forefinger. *To trim the leeks, remove the dark green ends and cook with the white and light green parts only. You can save the dark green ends for your next vegetable stock.

Optional: You can replace the leek and carrot with any leftover cooked vegetables.
**You can use any leftover meat for this dish. Or oven roasted chicken thighs, seasoned and coated in olive oil. Cool then shred.