About this recipe:I don't think gammon is very traditional when it comes to pies, but I had some leftover gammon in the fridge and just happened to have some puff pastry. What else was there to do? These little pies were a joy to make and the compliments were endless.
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Method Prep:1hr › Cook:20min › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4.
Fry the onions and chilli in a pot with the vegetable oil until the onions are soft, add the caraway seeds and fry for 1 to 2 minutes.
Add the potato cubes and let if fry for a few minutes. Keep stirring the mixture throughout. Cover the pot and reduce the heat to simmer. Cook for approximately 8 minutes or until the potato is soft. Continue stirring it occasionally to prevent it from burning.
Add the gammon and the tomato paste and let it cook for a further 2 minutes.
Roll out the puff pastry to the desired thickness, (I did about 4mm) and cut into squares or rectangles. Place a spoonful of the meat filling onto one side of the pastry rectangle, brush the edges with the egg and gently fold the pastry over into little parcels.
Make small indentations on the edges with a fork making sure that the sides are sealed. Use a sharp knife to gently criss-cross the pastry on the top. Brush the pies with the beaten egg.
Bake until golden, about 20 minutes.
You can always freeze a few of the pies for later baking. I freeze the unbaked pies on a tray until hard before I put them in a freezer bag. If you don't freeze them separately they will just mush together.