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This chicken and ham hock pie is an absolute classic! Tender chicken and ham hock are cooked in a creamy mustard and tarragon sauce, before being topped with golden puff pastry. This recipe is an absolute must this winter. See method
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1. Heat the oven to gas 6 200°C, fan 180°C. Heat the oil in a large, deep, frying pan and fry the leeks for 6-7 mins until soft, then add the garlic for another min. Stir in the mustard, chicken, ham, flour and tarragon and cook, stirring constantly, for 2 mins. Pour in the white wine and allow to bubble for a min before stirring in the stock and cooking for 2 mins until thickened. Remove from the heat and stir in the yogurt. Decant the mixture into a 1.2ltr baking dish and allow to cool to room temperature.
2. When cool, brush the edges of the dish with the beaten egg, then lay the pastry over the filling and press it onto the edges and crimp down with a fork. Brush the top with more beaten egg and bake in the oven for 25 mins until the pastry is golden and puffed and the filling is bubbling.
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