375 g (12 oz) chilled ready-rolled wholemeal or plain shortcrust pastry
butter, for greasing
200 g (7 oz) shop-bought roasted chicken breast fillets, thickly sliced
150 g (5 oz) Taleggio cheese, sliced
8 shop-bought slow-roasted or sun-dried tomatoes, roughly chopped
beaten egg, to glaze
steamed vegetables or mixed salad leaves, to serve (optional)
Unroll the pastry and cut into 4 x 12 cm (5 inch) rounds, then use to line 4 greased giant muffin or deep Yorkshire pudding tins, each about 10 cm (4 inches) in diameter and 4.5 cm (2 inches) deep. Trim the excess pastry, leaving 1 cm (1/2 inch) above the tins, and place the tins on a baking sheet. Reroll the pastry trimmings and stamp out 4 x 10 cm (4 inch) rounds and set aside.
Pile up the chicken, Taleggio and tomatoes in the centre of each pie. Top with the pastry lids and crimp together the edges of the pastry to seal. Brush with a little beaten egg and cut out a small slit or circle from the top of each one.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–14 minutes until golden brown. Serve hot with steamed vegetables or a mixed leaf salad, if liked.