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Ham hock and sprout pithivier recipe

Ham hock and sprout pithivier recipe

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Created by The Tesco Real Food team

Layers of tender ham hock, creamy sprouts, and sweet shallots come together in this festive pithivier that’s as elegant as it is comforting. A pinch of nutmeg adds warmth, while the easy-to-make filling transforms Christmas leftovers into a delicious centrepiece. See method

  • Serves 6
  • Takes 1 hr 5 mins
  • 406 calories / serving

Ingredients

  • 30g walnut halves, roughly chopped
  • 20g unsalted butter
  • 4 echalion shallots, finely sliced
  • 4 sprigs thyme, leaves picked​
  • ½ tsp ground nutmeg
  • 2 x 200g packs Brussels sprouts, finely shredded
  • 100ml crème fraîche
  • 100g pack shredded ham hock
  • 2 x 320g packs ready rolled puff pastry
  • 2 medium egg yolks, lightly beaten
  • 1 tbsp plain flour
  • 1 tbsp poppy seeds
  • steamed greens, to serve

Each serving contains

  • Energy

    1690kj
    406kcal     20%

  • Fat

    27g 38%

  • Saturates

    13g 64%

  • Sugars

    6g 6%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 25g Protein 13.2g Fibre 5.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking paper.
  2. Toast the walnuts in a large frying pan over a medium heat for 2-3 mins until fragrant. Set aside.
  3. Melt the butter in the frying pan over a medium heat. Add the shallots, thyme and nutmeg and fry for 8-10 mins, stirring occasionally, until softened. Add the Brussels sprouts and 50ml water and cook for 5-6 mins, stirring occasionally, until the sprouts have softened and are bright green and the liquid has evaporated.
  4. Remove from the heat and mix in the crème fraîche, ham hock, walnuts and a generous grind of black pepper until evenly combined. Cool completely.
  5. Unroll one of the sheets of pastry and, using a plate or bowl as a template, cut into a 22cm wide circle. Place on the lined baking tray.
  6. Spoon the sprout mix onto the pastry base, leaving a 3cm border around the edge. Brush the border with the egg yolk, then unroll the second sheet of pastry over the filling. With lightly floured hands, smooth it down the sides to fully enclose the filling (save the trimmings and reroll to make a pie or cheese straws). Dip your forefinger in flour and press down repeatedly into the pastry around the circumference of the border to crimp the edges.
  7. With a sharp, pointed knife, lightly score a decorative pattern over the top of the pastry, taking care not to cut all the way through. Brush all over with the egg yolk and sprinkle with the poppy seeds. Push the tip of a chopstick or a skewer into the middle of the pithivier to create a 5mm wide steam hole.
  8. Bake on the middle shelf of the oven for 30-35 mins until evenly golden. Leave to stand for 5 mins before serving in slices with steamed greens on the side.

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