This is a perfect post-Thanksgiving dish when you have left over turkey and ham.
- 1/4 cup butter
- 3 leeks, cleaned and sliced
- 1/2 cup flour, plus more to dust
- 1-3/4 cups milk
- salt and pepper
- 1 tsp English mustard (available online, or substitute Dijon mustard)
- 2 cups leftover cooked chicken, cut in chunks
- 1 cup cooked ham, cut into chunks
- 2 tbsp chopped fresh flat-leaf parsley
- freshly grated nutmeg
- 2 x 17 oz boxes puff pastry (thawed if frozen)
- 1 egg yolk, mixed with a little water and salt
1. Melt the butter in a heavy pan and add the leeks. Cook gently for 5 minutes, add a splash of water, reduce the heat, cover the pan and sweat for 10 minutes. Add the flour and stir for 1 minute. Take the pan off the heat and gradually add the milk. Return to the heat and bring to a boil, stirring; reduce the heat and simmer for 5 minutes. Season, and add the mustard, chicken, and ham. Heat through, then add the parsley and nutmeg to taste. Cool.
2. Preheat the oven to 400°F. Spoon the chicken into an enamel pie dish (measuring about 8 x 9 in). On a floured surface, pinch together two sheets of pastry and roll out to the thickness of a quarter. Cut off a strip, wet it, and place it on the lip of the pie dish. Lay the rest of the pastry on top, pressing down firmly. Trim off the excess. Crimp the edges and use pastry scraps to decorate. Make 3 cuts in the middle to let the steam escape.
3. Brush with the egg yolk and bake for 30-40 minutes, or until golden.