280 g/10 oz of ham - cut into cubes
280 g/10 oz of chicken - cut into cubes
280 g/10 oz of potatoes - cut into cubes
3 tablespoons of olive oil
1½ onions - chopped
1 clove of garlic - chopped
2 tablespoons of tarragon - chopped
zest of 1 lemon
salt and pepper
1 egg - beaten
1 large pack of puff pastry

béchamel sauce
570 ml/1 pint of full milk
50 g/2 oz of plain flour
50 g/2 oz of butter

METHOD

Prepare the béchamel sauce with warm milk, butter and plain flour. Heat the oil and cook the onions and garlic until soft. Transfer into a big bowl, and mix in the meat, potatoes, lemon zest, tarragon, salt and pepper and the béchamel sauce. Roll the pastry and cut out circles the size of saucers. Put a spoon full of the mixtures on one side of the pastry circles, brush the edge of the pastry with the beaten egg, and fold the pastry in half to form neat pasties. Brush the pasties with egg and make two little holes in the middle of each one to let the steam escape during cooking. Cook at 160 C for 15 minutes.

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