Try baking these posh ham and cheese pies as a simple starter.
2 tbsp olive oil
½ onion, sliced
½ fennel bulb, finely sliced
1 garlic clove, crushed
600g/1lb 5½oz cooked ham hock, shredded
400ml/13½fl oz double-cream brie
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
6 x 15cm/6in squares ready-rolled puff pastry
1 free-range egg (mixed with 1 tsp water)
Little Gem lettuce, to serve
Preheat the oven to 220C/430F/Gas 7.
Heat the oil in a frying pan and fry the onion, fennel and garlic for 3-4 minutes, or until soft.
Mix the ham, peas, brie and parsley in a bowl until well combined. Add the onion, fennel and garlic, and season to taste with salt and freshly ground black pepper.
Divide the mixture into six and place in the middle of the pastry squares. Shape each pastry into a very tight ball, brush with the egg wash and bake for 20-25 minutes, or until the pastry is golden-brown in colour.
For the dressing, boil the vinegar, mustard powder and sugar together until well combined.
To serve, mix the salad leaves with the dressing and serve alongside the parcels.
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