Rich, tender ham hock goes perfectly with Leeks. This pie comes out of the oven bubbling with flavour and comforting creamy goodness.
Serves 4-6.Products used:
MasterClass Crusty Bake Non-Stick Deep Pie Pan / Tart Tin
MasterClass Smart Ceramic 42.5 x 31.5 cm Heavy-Duty Stackable Roasting Pan Set
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Electronic Duo Kitchen Scales
MasterClass Quarry Marble Rolling Pin and Stand
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Soft Grip Nylon Cooking Spoon
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
Ingredients:
350g plain flour
200g butter
80ml cold water
1 free range egg, beaten
1 ham hock
3 leeks
50g plain flour
50g butter
1 pint of milk
1 tsp English mustard
Method:
Pre-heat oven to 170°C.
Place the ham hock into a lidded roaster with 2 pints of water.
Cook the ham for 2 hours until tender.
To make the pasty pour the flour and onion powder into a mixing bowl with the cold butter.
Using your fingertips rub the butter into the flour to create a crumb mixture.
Pour in the cold water a little at a time and mix together to form a soft ball of pastry.
Transfer to a clean work surface and dust with a little flour.
Gently knead the pastry to bring it together, then wrap in cling film and rest in the fridge for 10 minutes before rolling.
To make the sauce, melt the butter in a pan with the flour.
Once the butter has melted add the flour and cook for 1 minute while stirring.
Add the milk a little at a time until the sauce has thickened.
Add the mustard and season with a little black pepper, no salt as the ham will be salted.
Finely slice the leeks and add to a mixing bowl with the white sauce.
Now that the ham has cooled remove the meat from the bone and add to the leeks and sauce.
Roll out the pastry, cut into two equal portions, use one half to line the base of a pie dish.
Add the pie filling, then brush the edges with beaten egg.
Place the remaining pastry on top of the pie, trim the edges and crimp together.
Brush the top of the pie with the remaining egg, bake in a pre-heated oven at 180°C for 45 minutes.
