45 minutes

Easy

6

What you’ll need

• 4 slices SunPork Leg ham, thick cut
• 100g Mozzarella cheese, cut into 1cm cubes
• 150g Potato, cut into 1cm cubes, boiled
• 150g carrot, cut into 1cm cubes, boiled
• 3 Tbsp. chives, finely chopped
• 6 sheets puff pasty
• 1 egg, beaten
• 30g unsalted butter
• 1/4 cup plain flour
• 1/2 chicken stock cube
• 500ml milk
• nutmeg, ground, to taste

How to make it

1. Pre-heat fan forced oven to 200°C.
2. Melt the butter in a large fry-pan over med. heat.
3. Add the flour and stock cube (if using) and cook the paste for about 5 mins or until melted.
4. Slowly whisk in the milk.
5. Simmer gently until the sauce thickens to the consistency of double cream.
6. Remove fry-pan from heat, add ground nutmeg and leave in a place to cool (Note; upon cooling the sauce will thicken.)
7. Place the cheese, meat, vegetables and chives into a large bowl.
8. Mix in the cooled Béchamel sauce.
9. Using a small plate or bowl, cut out 12 – 16cm rounds from the puff pastry.
10. Spoon the filling onto one side of the pasty, fold over and use a fork to seal the edges.
11. Brush with the beaten egg and bake for 30 mins or until golden.

https://sunporkfreshfoods.com.au/recipes/ham-and-cheese-hand-pies/