You should receive an email shortly.
Please log in to add this recipe
Go to binder
Try making this Moroccan ham hock pie for a special dinner to impress your guests. Tender ham hock and tinned chickpeas are cooked with warming spices, then topped with crispy filo pastry. See method
of the reference intake
1. Heat the oven to gas 5, 190°C, fan 170°C. Heat 1 tbsp oil in a large frying pan and fry the onions for 10-15 mins until lightly golden, then add the garlic, ginger and spices for another min. Add the tomato purée and cook for 1 min, then stir in the sultanas, almonds, lemon, chickpeas, ham hock and 100ml water. Cook, stirring over a medium heat for 3 mins until warmed through; season well and stir in the herbs.
2. Tip the mixture into a 22cm diameter baking dish. Scrunch the filo pastry sheets and place them over the top of the filling. Brush the remaining oil over the pastry and scatter over the nigella seeds, then bake for 20-25 mins until the pastry is lightly golden and crisp.
See more Pork recipes
Before you comment please read our community guidelines.