Tasty Ham and Cheese Hand Pies which are a great way of using leftovers. These hand pies are filled with ham, béchamel sauce and vegetables, but you can use any leftover meats and vegetables you like. Perfect for snacks and light meals.
For the Béchamel Sauce
For the Hand Pies
For the Béchamel Sauce (for step-by-step photos, please see my recipe for Béchamel Sauce)
For the Hand Pies
Take care not to overfill the pastry puffs, otherwise they will burst and leak in the oven.
You can also use this recipe to make more traditional looking pies in muffin tins or even a large pie tin. Simply line the tins with puff pastry with enough for overhang, fill with the mixture, and cover with another layer of puff pastry. Trim the edges and brush with egg wash before baking.
Please treat this recipe as a guide and use any meats or vegetables you like. Other suggestions include: * leftover roast or boiled chicken, shredded * leftover cooked firm white fish, flaked * frozen peas * mix of frozen peas, carrots and corn
You can make these pastry puffs ahead of time (omit the egg wash) and freeze them in freezer bags for a couple of months. Brush with egg wash just before baking, and bake them from frozen.
This recipe is adapted from My Little French Kitchen by Rachel Khoo.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/ham-vegetable-pastry-puffs/