Commemorating British Pie Week in the only way we know how. By making and eating a lot (and we mean a lot… #noshame) of pies. Kicking off the week we’re sharing our recipe for one of the best pies to ever come into existence. Have a crack at our mouth-watering ham hock and leek pie and let us know what you think.
- 60g Butter
- 60g Plain flour
- 480ml Ham stock
- 2-3 Garlic cloves, crushed and chopped
- 60g White onions, finely diced
- 100g Leeks, sliced
- 4g Tarragon, chopped
- 1 Tsp Dijon mustard
- 1 Tsp Wholegrain mustard
- 200g Ham hock, picked
- Salt and Pepper
- 400g short crust pastry (readymade is perfectly acceptable!)
- 1 egg for egg wash
- Make a roux by melting the butter in a pan on a low heat, then once the butter is melted add the flour and keep stirring until the flour is completely dissolved and a thick paste has been made. Keep cooking whilst continuously stirring for a couple of minutes and then add the stock slowly to make the sauce.
- In a separate pan sweat off the onions and garlic in a dab of butter for 5 minutes and then add the leeks.
- Stir the veggies into the sauce and add the tarragon, mustards and ham hock. Season with salt and pepper and leave to cool.
- Separate the pastry into 4x100g portions. For each portion roll out 2/3 of the pastry so it’s roughly 5mm thick. Flour the moulds and then line with the pastry
- Trim any excess pastry from around the top of the moulds and fill the pastry with the ham hock filling.
- Roll out the remaining 1/3 of pastry so it is 5mm thick and place it on top of the pie as a lid, gently joining the pastry together to seal the filling in.
- Gently egg wash the exposed pastry and bake for 40minutes at 180C.
Serve with a little mountain of spring onion mash (Don’t worry, it’s not hard to make! Just make up mashed potato as you usually would and add some finely chopped spring onions in just before serving) add some steamed health in the form of steamed kale on the side and you’re good to go.
And what fine beer should I have to accompany the dish I hear you ask? Butcombe Gold is definitely the one, it’ll match perfectly with the rich flavour of the ham hock.