HAM HOCK AND L E EK P I E
WITH MALVERN GOLD CIDER
You can buy ready cooked ham hocks either from the hot counter or from the chiller, ready to shred and add to the pie filling Alternatively, see our separate recipe on the opposite page, for how to cook your own in a pressure cooker.
Serves: 6 - Prep and Cooking Time: 1 hour 45 minutes approx (less if using ready-cooked ham)
INGREDIENTS FOR THE PASTRY 200g plain flour 100g cold butter, cut into small cubes cold water and milk to glaze
INGREDIENTS FOR THE FILLING 600g potatoes (approx 550g peeled weight), peeled and diced into approx 2cm chunks 2 tsp vegetable or light olive oil, 1 onion, diced, 1 tbs unsalted butter, 2 leeks, washed and sliced (200-250g weight when trimmed) 2 tbs plain flour, 250ml Malvern Cider, 1 vegetable stock cube and 150ml boiling water, ¼ tsp dried mixed herbs or few sprigs fresh rosemary or thyme, ½ tsp mustard, 600g approx shredded cooked ham hock (buy a whole cooked hock and remove the meat or cook your own) 100ml single cream handful fresh flat leaf parsley, chopped
METHOD
1) First make the pastry. Rub the butter into the flour then add 2 tbs cold water and bring together into a dough. You may need to add a few drops more water but only use enough to bind the ingredients. As soon as the dough is formed, shape into a ball, wrap in cling film and chill for half an hour. Do not knead the dough as it will become tough.
2) Steam the potatoes for about 8 minutes until just tender but not quite cooked. Drain and set aside.
3) Heat the oil in a large pan and cook the onions gently without browning for 3 minutes. Add the butter and leeks and cook for another 3 minutes.
4) Sprinkle on the flour and stir well to coat the leeks and onions and cook for one minute only on low heat. Gradually add the other 250ml Malvern Cider, stirring all the time. Pour in the vegetable stock.
5) Add the dried or fresh herbs and mustard and stir well. Cook for a few minutes until thickened. Shred the ham and add to the sauce with the potatoes. Stir in the cream and parsley then pour into a fairly large enamel roasting tin.
6) Preheat the oven to 180ºC fan/200ºC conventional/ Gas 6 7) Roll out the pastry to approx 2-3 mm thick and large enough to fit the top of the pie dish (our dish was about 30 x 22cm). Dampen the rim of the dish with a little water and place the pastry on top, sealing the edges all the way round. Use the trimmings to make some decorations such as leaves and place on top. Brush the pastry lightly with milk and pierce a few holes for steam to escape. Place on a baking tray and cook for about half an hour or until the top is golden brown and the filling is bubbling hot. Serve with creamy mash and green vegetables
ENJOY...
For best results use award-winning Malvern Gold Cider, purchase from
www.theciderstore.net for more inspiration visit: @malvernciderco
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WINING & DINING RE S IPE ’ S TO TRY AT HOME
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