Recipe: Chicken, Leek and Pulled Ham Pie



  • 500g Diced Chicken Breast
  • 2oz Whole Grain Mustard
  • 50g Gammon Ham - pulled
  • 100g Leeks – washed & thinly sliced
  • 1 Sheet Puff Pastry
  • 20ml Olive Oil
  • 1 Egg - whisked
  • 5ml English Mustard
  • 20g Chicken Stock cube
  • 15g Sunflower Seeds

For the sauce

  • 500ml milk
  • 50g Butter
  • 20g Plain Flour

For the pastry base

  • 110g Butter
  • 250g Plain Flour
  • 80ml Cold Water
  • Salt 


For the pastry base:

  1. Put the flour and salt in a large bowl and add 110g of the butter cut into cubes.
  2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Work quickly so that it does not become greasy.
  3. Stir in just enough of the cold water to bind the dough together.
  4. Wrap the dough in cling film and chill for 10-15 minutes before using.
  5. Roll out the pastry until it is around 2mm thick. Find a suitable baking mould (11cm diameter x 3-4cm deep), cut the pastry and fill the moulds.
  6. Blind bake using baking beans at 180c for 10-15mins. Remove the beans and cook for a further 5 minutes. Allow to cool on a wire rack.

For the filling:

  1. Gently heat the milk in a sauce pan, add the crumbled stock cube and whisk in.
  2. In a separate pan, melt the butter and stir in the flour until a roux is formed. Stir over a low heat until it is cooked through. Add the milk a little at a time whisking continuously until a smooth sauce is made. Add the wholegrain mustard and mix through. Set aside with baking parchment on top of the sauce.
  3. In a saucepan, heat the oil and add the diced chicken, season and cook for 5 minutes. Drain off any excess fat and add the leeks. Gently cook the leeks without browning them and until the chicken is cooked through. Add the pulled ham.
  4. Add the mixture to the béchamel sauce and mix together. Season with salt and milled black pepper.
  5. Fill the pastry bases with the filling 2mm from the top.
  6. Cut the puff pastry sheets 1cm diameter larger than the base, brush around the rim of the top then add to the pie crimping along the rim.
  7. Mix the English mustard and egg together and generously brush the top of the pie. Add the sunflower seeds and rock salt.
  8. Bake at 180c until the puff pastry is cooked through.

Don't fancy cooking? Visit our restaurant at your local Dobbies where we'll be serving up this delicious pie.

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