Method:

  • 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.
  • 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.
  • 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.
  • 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.