Ingredients

• 450g pack puff pastry
• 1 egg, beaten
• ½ quantity chicken in white wine
• 200g pack asparagus tips
• 3 thick slices ham, cut into bite-size chunks

Method

1. Preheat oven to gas mark 7/220°C (210°C in a fan oven). Roll out pastry till thin. Cut into 4 rectangles or diamond shapes. Put onto a nonstick baking tray and make 1 to 2 light slashes through pastry shapes. Brush with egg. Cook in oven for 15-20 mins till pastry is puffed and golden brown.
2. Heat chicken mixture for 10 mins till thoroughly reheated. Cook asparagus in boiling, salted water for 1-2 mins. Drain and add to chicken with ham. Continue cooking for a further 3-5 mins, or till piping hot. Serve chicken topped with a warm puff pastry shape.

Notes