Chicken and ham hock pie

Chicken and ham hock pie

By
From
Three Sisters Bake
Serves
4
Photographer
Helen Cathcart

This delicious pie is a real wintery treat. Ham hocks are one of the tastiest and cheapest ingredients you will find, making it a great budget-friendly meal. - Gillian

Ingredients

Quantity Ingredient
1 smoked ham hock, rinsed
3 juniper berries
2 bay leaves
3 garlic cloves, crushed
1 1/2 teaspoons olive oil
50g unsalted butter
4 skinless chicken thigh fillets, flesh sliced into thick strips
1 white onion, diced
2 leeks, trimmed, rinsed and diced
1 small carrot, diced
3 sprigs fresh thyme
2 tablespoons plain flour
300ml semi-skimmed milk
15g tarragon leaves, roughly chopped
150g ready-rolled puff pastry
1 large egg, beaten
salt
freshly ground black pepper

Equipment:

Quantity Ingredient
20 x 25 cm pie dish, roughly 5 cm deep

Method

  1. Place the ham hock in a large pan, cover with water and add the juniper berries, bay leaves and 2 of the crushed garlic cloves. Bring to the boil and simmer gently, uncovered, for 4 hours or until the meat is soft and falling from the bone. Remove the ham from the pan, set aside to cool, and retain the stock.
  2. Heat the oil and butter in a wide heavy-based pan on a medium-high heat. Add the chicken strips and cook until they are browned on the outside. Add the onion, leeks, carrot, the remaining clove of garlic and thyme and fry for 5 minutes, stirring frequently, until the vegetables are soft and golden.
  3. Preheat the oven to 200°c.
  4. Add the flour to the chicken and vegetables and cook, stirring, for 2–3 minutes. Add the milk a little at a time, stirring well between additions, then add 150 ml of the reserved ham stock, stirring continuously for 5–10 minutes on a low heat until thickened.
  5. Shred the meat from the ham hock and add it to the pan, along with the tarragon, and season. Cover and cook on a low heat for 2 minutes.
  6. Transfer the chicken and ham mix to the pie dish. Lay the puff pastry over the top of the filling, pressing the edges of the pastry onto the pie dish and cut off any excess pastry.
  7. Use a very sharp, small knife, to cut two leaf shapes from the leftover pastry. Mark the leaves with little lines and place on the top of the pie. Brush the pastry with egg wash and bake for 15 minutes or until the pastry is golden brown.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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