Chicken bake (Greggs-style)

Ingredients

• 1 sheet ready-rolled puff pastry (320 g)
• 1 egg, beaten

For the filling

• 2 chicken breasts (about 300 g)
• 100 g thick-cut ham, diced
• 30 g butter
• 30 g plain flour
• 300 ml whole milk
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• 2 tbsp chopped chives
• Salt and pepper

Method

1. Poach the chicken in simmering water for 12 minutes. Cool, then dice.
2. Melt butter in a pan, stir in flour and cook 1 minute. Whisk in milk until smooth. Simmer 2 minutes.
3. Off the heat, add both mustards, chives, diced chicken and ham. Season. Cool.
4. Roll pastry to 25 × 30 cm. Cut into 4 rectangles.
5. Spoon filling onto one half, brush edges with egg, fold and seal with a fork.
6. Brush tops with egg. Bake at 200°C for 20-25 minutes until golden.
7. Serve warm.