Chicken & Ham Hock Pie Recipe (By Lord Lethris)
/ March 13th, 2019 / There are currently 0 comments
National Poultry Day is on the horizon and Lord Lethris, one of our legendary guest bloggers, has been working away on a recipe that has to be tasted to be believed.
Chicken & Ham Hock Pie Recipe
(No real measurements, we’re going in old skool! – This does about 3-4ish people):
Some chicken breasts (Maybe 3)
A lump of ham hock, or just a lump of gammon (pre-cooked – Morissons do it)
A Pint of milk
Some grated cheese (extra strong Mature is best)
Coarse whole grain mustard
Some frozen peas
Fresh Parsley (chopped)
Salt/pepper – People like this. I don’t.
Ready-Rolled Puff Pastry.
Cook the hock or gammon, if it’s not already cooked by the local butcher.
Boil the chicken breasts in water for about 20mins, or until cooked.
Take the chicken out the water, pat dry with a paper towel, and “pull it” (i.e. tear it into stringy chunks).
Do the same with the hock. Or, if you have gammon, cut it into 1-2cm cubes.
Put chicken and gammon to one side.
In a pot, warm the milk to nearly boiling.
Sprinkle a teaspoon of flour into the milk whilst whisking with a balloon whisk. Keep adding a teaspoon of flour until it starts thickening up.
Whisk in a hand full (or 2) of the grated cheese.
Whisk in a heaped teaspoon of wholegrain mustard.
Whisk in salt and pepper to taste (ergh).
Add about 1-2 tablespoons of frozen peas.
Add the Chicken and Ham/Gammon.
Mix with a spoon, leave on a low heat. Stir occasionally whilst doing the next bit.
Put all the Puff Pastry out on a tray. You can brush it with milk first if you want, and cook according to instructions (takes about 12mins, I think).
When the Puff Pastry is cooked, add 1-2 teaspoons of fresh chopped parsley into pie mix, and mix.
Scoop a generous dollop of the pie mix onto everyone’s plate.
Cut the Puff Pastry into portions and top the pie mix (get creative).
Serve with mash, or, or… No… Just mash… Mmmmm.
Grab a fork – that’s all you need – and tuck in.
Let’s have another look at that pie.