It’s winter, it’s cold and so I crave the pie – all the time. Deep filled, meaty pie with buttery pastry. Pure comfort food. First I toyed with the idea of using lamb shanks in a pie, all St. John style with the bones sticking out the top but I finally decided on a cheap as chips ham hock filling.
Smoked Ham Hock Pie Recipe
(I would advise soaking the hock for at least a few hours or overnight before discarding the water and cooking as below)
1 smoked ham hock
1 stick celery
1 large onion, peeled and halved plus 1 small one finely chopped, for the filling
4 bay leaves, torn
1 large leek, finely shredded
1 clove garlic
1 standard pack shortcrust pastry (sorry, don’t know the weight but it’s enough to cover the top of your pie dish..)
1 egg, beaten
8 black pepper corns
1 bay leaf
20g plain flour
Salt and pepper
A pinch of mace or nutmeg
A large handful cheddar cheese
– Put the hock, halved onion, carrot, celery, bay leaves and peppercorns in a large pan and cover with water. Bring to the boil then simmer for 2-4 hours, until the meat is falling off the bone.
– Remove the ham and set aside, strain the liquor and reserve for later use.
– Cook the leeks and onion gently in butter until soft – about 10 minutes, then add the garlic for a further 3-5 minutes. Meanwhile, make the bechamel.
– Put the milk, bay leaf, mace or nutmeg and peppercorns into a pan and bring slowly up to simmering point.
– Remove from the heat and strain the milk into a jug.
– In a clean pan, melt the butter gently, add the flour and stir to a paste. Add a little milk at a time, stirring to make sure all is incorporated.
– Start adding larger quantities, as if you are making mayonnaise, stirring with a whisk.
– When the lumps are gone, add the cheese and whisk again until smooth.
– Remove the meat from the hock, taking care to avoid the fattiest bits and combine with the leek mixture and the bechamel. Transfer to a pie dish. Roll out the pastry to desired thickness (I dunno, 1cm?) and top the pie with it. Brush with beaten egg.
– Bake at 190°C/ 375°F/Gas 5 for about an hour until golden brown.