Ham hock, caper and mustard pie

Ham hock, caper and mustard pie

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

Ham and parsley are a classic flavour combination and here the piquant flavour of the capers and mustard balances the richness of the cheese, ham and pastry. Bake this for a picnic, as the perfect alternative to a traditional pork pie.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients, chilled as separate discs
extra flour, to dust
1 egg

For the filling

Quantity Ingredient
1 cooked ham hock
small bunch flat-leaf parsley
150g gruyere cheese
150g creme fraiche
1-2 tablespoons wholegrain mustard, to taste
pinch english mustard powder
pinch cayenne pepper
1 lemon
2-3 teaspoons small capers, drained

Method

  1. Roll out one chilled disc of pastry on a lightly floured surface to a circle about 26cm in diameter. Transfer to a baking sheet and chill in the fridge. Roll out the second disc to a circle about 24cm in diameter, place on a second baking sheet and chill in the fridge for 20–30 minutes until firm. Meanwhile, heat the oven to 200ºC.
  2. Bake the smaller circle of pastry for 20 minutes until golden and cooked through. Remove from the oven and leave to cool on the baking sheet.
  3. Strip the ham from the bone and tear into small bite-sized pieces (you will need 250g). Chop enough parsley to give you 2–3 tbsp. Set aside with the ham.
  4. Grate the cheese and mix with the crème fraîche and mustard in a small bowl, then add the mustard powder and cayenne. Finely grate the zest from half of the lemon and add to the mixture, to taste.
  5. Spread one third of the crème fraîche and cheese mixture onto the cooked, cooled pastry base, leaving a clear 2cm border around the edge.
  6. Mix the ham hock, parsley and capers together and scatter over the surface of the pie. Spread the remaining crème fraîche mixture over the ham hock and capers.
  7. Break the egg up with a fork and pass through a sieve into a small bowl. Brush the pastry border with beaten egg and carefully lift the larger, uncooked circle of pastry on top of the filling; try to avoid creating air pockets. Seal the top and bottom edges together by pressing well, either with your finger or a fork, to make a pattern as you seal. Trim off any excess pastry with a sharp knife.
  8. Brush the pastry with the remaining beaten egg and bake in the oven for 20–30 minutes until evenly golden and cooked.
  9. Transfer to a wire rack carefully and allow to cool a little before serving. It is also delicious served at room temperature.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again