Gammon and sweetcorn parcels

Serves: 4

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Total Time: 65

Prep Time: 20

Cook Time: 45

• 25 gram(s) butter
• Half  a leek finely sliced
• 125 gram(s) leftover gammon, shredded
• 150-200ml (5-7fl oz) leftover parsley sauce
• 1 teaspoon(s) wholegrain mustard
• 198 gram(s) tin sweetcorn
• 250 gram(s) shortcrust pastry
• 1 medium egg, beaten

Method

1. Melt the butter in a pan and gently fry the leek for 15min until softened. Stir in the gammon, sauce, mustard and sweetcorn. Season and set aside to cool.
2. Roll out pastry to a 30cm square and cut into four. Put a quarter of the mixture into the centre of a square, then brush the edges with the beaten egg. Bring the four corners together over the filling, pinching edges together to make a sealed parcel. Transfer to a baking sheet lined with baking paper. Repeat with remaining squares. Chill for at least 15min.
3. Preheat oven to 200ºC (180ºC fan) mark 6. Brush parcels with egg, particularly along the edges, to seal and keep them from opening up as they cook. Bake for 30min until golden. Serve with salad.

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