Chicken Pasties

Start by making the white sauce. Melt the butter, then stir in the flour and cook for 2-3 minutes, stirring continuously. Gradually pour in the milk, stirring until a smooth consistency is achieved. Stir in the stock or gravy. Bring to the boil, then reduce the heat and simmer for 8-10 minutes to thicken, stirring occassionally.

Heat the oil and lightly fry the onions and mushrooms. Boil the peas for 3 minutes, then drain and refresh under cold water.

Strip the meat from the chicken carcass (remembering the underside), and cut into small pieces. In a bowl, gently mix the chicken, mushrooms, onions and peas, then stir in the sauce a little at a time until it everything sticks together - don't add so much that it becomes runny.

Roll out the pastry on a lightly floured surface, and cut into six 15cm squares. Spoon the filling into the middle of each square, then brush the edges with milk. Fold the pastry in half, turn the edges and press to seal. Brush the tops with milk to glaze.

Place in the oven on a baking sheet for 30 minutes or until golden brown. Serve hot or cold, with a salad in summer or a jacket potato for a warming winter meal.