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Moroccan ham hock pie recipe

Moroccan ham hock pie recipe

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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

  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 309 calories / serving


  • 2 tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 3cm finely grated fresh ginger
  • 2 tsp ground cumin​
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 tbsp tomato purée​
  • 50g sultanas
  • 40g almonds, roughly chopped
  • ½ lemon, finely zested
  • 1 x 400g tin chickpeas, drained and rinsed
  • 200g ham hock
  • 300ml hot chicken stock
  • 10g fresh parsley, finely chopped
  • 10g fresh coriander, finely chopped
  • 5 sheets filo pastry
  • 2 tsp nigella seeds
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 10%
  • Sugars

    10g 12%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 28.3g Protein 16.6g Fibre 6.6g


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.

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