Chicken and Ham Pie À La Russe¶

John Greey
John William, Tory, Ginger and James Greey

• 5 to 6 oz cooked chicken, chopped
• 3 to 4 oz cooked ham, cubed
• 5 oz cheddar cheese, cubed

• 3 oz mushrooms, chopped

• 1 Tbsp chopped parsley

• Salt and ground pepper
• 1 egg, beaten, to bind
• 8 oz frozen puff pastry
• 1 egg, beaten, for glazing

Mix together chicken, ham, cheese, mushrooms and parsley. Season to taste. Stir 1 beaten egg into mixture. Roll pastry thinly into a 12 inch square. Place on a baking tray. Pile filling in center. Fold corners to the center and pinch seams. Brush 1 beaten egg all over the pie. Prick with fork to let steam escape. Bake in a preheated 425°F oven for 25 minutes, until well risen and golden brown. Serve hot, garnished with tomato quarters and fresh watercress, or serve with a salad.