Gammon, Cranberry and Chestnut Tart


The ultimate recipe for leftover gammon


225g cooked gammon, cut into strips or chunks

A 500g pack prepared chilled bought puff pastry

3 tablespoons cranberry sauce

50g chestnuts, walnuts and/or pecan nuts, roughly chopped

Cooking Instructions

Step 1- Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.

Step 2 – Roll out your puff pastry into a rectangle, roughly 20 x 30cm or to fit to your baking tray, lined with greaseproof paper. Score a line in the pastry 2cm from the edge.

Step 3 –  Spread the cranberry sauce evenly over the pastry within the scored rectangle, then sprinkle with the gammon and nuts.

Step 4 – Bake in oven for about 20 minutes until the pastry is well-risen and golden.

Step 5 – Serve either hot or cold as a snack or as part of a buffet.