Chicken, Leek & Ham Pasties

Preheat oven to 160°C/325°F and line a baking tray with baking paper.

For the filling, heat the olive oil in a large frying pan and fry the leek gently until softened. Stir in the ham, chicken, sour cream, mustard and chives. Remove the pan from heat and season with salt and pepper to taste. Allow to cool.

Roll out the pastry and using a 16cm/6” round plate, cut into circles.

Spoon a quarter of the filling mixture onto one side of the pastry circle, leaving a 2cm (3/4”) border. Brush the edges with egg, then fold over each circle to make a half moon shape, either sealing the edges with a fork or your fingers to seal with a crimp.

Put the pasties onto the prepared tray and brush the tops with more egg, then sprinkle with the black mustard seeds. 

Bake for 20 minutes until golden and crisp.

Keep in a sealed container in the fridge in baking paper and serve cold or warm at your picnic.