Chicken, Tarragon & Ham Hand Pie

The pastry is genuinely flaky and golden, and the filling is packed with tender chicken and that subtle kick from the Dijon mustard. I heated mine in the oven for a few minutes and the tarragon really came through nicely.

I was really impressed by how generous the filling was—every bite had chunks of chicken and ham mixed with that subtle Dijon kick. The golden pastry didn’t get soggy, even when I ate it cold the next day.

The filling is generously packed with tender chicken and ham, and the dijon mustard gives it a nice sharp kick without overpowering the sweetness of the caramelised onions. I heated mine for a few minutes in the oven and the flaky crust held up perfectly, no soggy bottom at all.