Ingredients: • 4 tablespoons unsalted Kerrygold Irish butter • 1/4 cup all-purpose flour • 2 cups chicken stock • 1/2 cup half-and-half or light cream • 1/4 cup chopped onion • 4 ounces white mushrooms, sliced • 1 cup fresh or frozen peas • 2 tablespoons minced fresh flat-leaf parsley • 1 cup cooked chicken, cut into 1/2-inch pieces • 1 cup cooked ham, diced • Salt and freshly ground pepper • 1 sheet frozen puff pastry, left at room temperature for 30 minutes • 1 large egg beaten with 1 tablespoon water

Directions: This recipe for chicken and ham pie also makes a delicious filling for vol-au-vents. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, or until blended with the butter. Add the stock or broth and cook, whisking constantly, for 2 to 3 minutes, or until the mixture comes to a boil. Reduce the heat and simmer gently for 2 to 3 minutes, or until the sauce starts to thicken. Stir in the half-and-half, onion, mushrooms, peas, and parsley, and cook for 3 to 5 minutes, or until the vegetables are nearly tender. Add the chicken and ham and season with salt, and pepper. Spoon the mixture to the prepared dish. Unfold the pastry on a lightly floured surface. Roll into a circle 12 inches in diameter. Place the pastry over the chicken mixture, trim, and crump the edge. Brush the pastry with egg wash, and bake for 20 to 25 minutes, or until the pastry is puffed and golden. Remove the pie from the oven and let cool for 5 minutes on a wire rack before serving. Serves 6 Variation: Vol-au-vents are small cup-shaped puff pastry shells with lids. To make chicken and ham vol-au-vents, follow the recipe as above, omit the puff pastry sheets, and spoon the mixture into 6 frozen puff pastry shells. Bake for 20 to 25 minutes. Set the lid on top of the filling for serving.