Makes 3 small pies

1 sheet puff pastry

3 chicken thighs, diced

1 large carrot, grated

4 or 5 bok choi leaves, finely chopped

1 clove garlic, crushed

1/2 dessert spoon butter

Splash olive oil

1/2 dessert spoon flour

200 ml whole milk

1 teaspoon mustard

A little milk and a little flour

Fry the chicken in the butter and oil for about 5 minutes, until browned. Add the veg and garlic and cook for another couple of minutes. (You could use any finely diced veg for this.) Meanwhile, stop the baby from throwing size 6 trainers at the dog while laughing his head off. Stir in the flour, add the milk bit by bit then stir the mustard through and cook for about another 5 minutes – the sauce should be thick and clinging to the veg and chicken. Throw the odd carrot top to the baby to distract him. Discover that a baby will happily eat a piece of carrot raw if it’s stolen from the floor.

I used a yorkshire pudding tin for this. Roll the pastry out a little.  You’ll need to cut out two sizes of circles; one a bit larger than the circumference of the holes if they were flattened out (this requires a certain amount of spatial awareness), one the size of the top of the hole. Cut out three of each and line the tins with the larger ones. Fill generously with chicken mixture. Brush milk around the edge of the pastry and place a smaller circle on top, bringing the edges of the larger one over the smaller one to seal it. It’s a bit like hemming a skirt. Make sure it’s tightly sealed, brush the top with milk and make a small hole in the top with a knife. Egg wash would make for a more golden top, but I wouldn’t crack an egg for a couple of small pies.

Cook at 180 degrees or in the middle of the Aga roasting oven for 12-15 minutes. They’ll puff up like footballs in the oven. We had ours with broccoli.