Chicken, leek and ham pasties

Method

1. Heat the oven to 160°C fan/gas 4. Line a baking tray with baking paper.
2. Make the filling by heating the olive oil in a large saucepan, then fry the leek gently for 8-10 minutes until nicely softened.
3. Stir in the ham, chicken, crème fraîche, mustard and chives. Remove the pan from the heat and season with a little salt and pepper to taste. Set aside to cool.
4. When you’re ready to make the pasties, unroll the pastry and, using a 16cm plate as a guide, cut out 4 circles.
5. Spoon a quarter of the filling mixture onto one side of each pastry circle, leaving a good 2cm border. Brush the edges of the pastry with a little beaten egg, then fold over each circle to make a half-moon shape, either sealing the edges with a fork or pinching the pastry with your finger and thumb to seal and crimp. Put the pasties on the prepared baking tray, then brush the tops with a little more beaten egg and sprinkle with onion or sesame seeds. Bake for 20 minutes until golden and crisp.