This is a great wee recipe for using up leftover chicken. I always use the leg/thigh as I feel it is more flavoursome.

Ingredients

• A Cooked Chicken quarter stripped from the bone.
• 100g of Mushrooms sliced.
• 1 small onion sliced.
• 25g butter
• 1dsp of olive oil
• 250mls of chicken stock
• 2tbls of milk
• 1½dsp of cornflour
• ¼tsp of mixed herbs, or Rosemary or Thyme
• A pinch of Black Pepper
• 1 packet of pre-rolled puff pastry
• A beaten egg or milk for brushing the pastry

Method

1. If making the chicken from raw, cook in half a pint of water and ½ a chicken stock cube for 45mins and retain the liquor.
2. Melt the butter with the olive oil, add the mushroom and onion and cook for five minutes.
3. Add the chicken and the cornflour and stir to coat everything.
4. Add the stock and the milk and bring to the boil. This will be extremely thick, don’t panic as it should be.
5. Add the herbs and the black pepper.
6. Set aside and allow to cool completely.
7. Once your filling is cool, unroll the pastry onto a floured surface.
8. Cut the pastry through the middle in both directions, horizontally and vertically, to give four pieces.
9. Cut each piece in half again to give eight pieces in total.
10. Put some of the chicken mix up the centre of four of your pieces of pastry.
11. Wet the edges and cover each with the other four pieces.
12. press around the edges to seal.
13. Use a fork to crimp around the edging.
14. Brush with either beater egg or milk.
15. Score two cuts horizontally across the top of the pastry to create a breathe hole.
16. Cook in a pre-heated oven 180°c, 350°f, Gas Mark 4 for 35mins until golden brown.

**Top tip, if you have any mixture left, add some extra stock to thin and toss in some cooked spaghetti to make a further meal.**