Ingredients

• 1 tablespoon olive oil
• 20g butter
• 750g chicken thigh fillets, cut into 2cm cubes
• 200g button mushrooms, sliced
• 3 green onions, thinly sliced
• 100g shaved ham, roughly chopped
• 2 tablespoons plain flour
• 3/4 cup milk or light cream
• 4 sheets ready-rolled puff pastry, thawed
• 1 egg, lightly beaten

Method

• Step 1 Heat a large frying pan over medium-high heat. Add oil and butter. When sizzling, add chicken. Reduce heat to medium. Cook for 8 to 10 minutes, stirring often, or until lightly browned.
• Step 2 Add mushrooms, onions and ham. Stir until well combined. Cook for a further 3 to 4 minutes or until mushrooms are just softened. Sprinkle over flour, stirring constantly until well combined. Remove from heat. Slowly pour in milk, stirring until smooth. Return to heat. Cook, stirring, for 6 minutes or until sauce comes to the boil. Remove from heat. Season with salt and pepper. Set aside to cool completely.
• Step 3 Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut each sheet of pastry into 4 even squares. Place 8 squares onto prepared baking trays. Spoon chicken mixture over squares, leaving a 1.5cm border around edges.
• Step 4 Place remaining pastry squares over chicken mixture. Using a fork, gently press edges of pastry together to seal. Brush tops with egg. Bake for 25 to 30 minutes or until golden. Serve.