Recipes

Creamed Chicken and Ham Hock Pudding Pie

Easy to make and a pure comfort to eat, our Master Cook Adrian Martin shares his recipe for a classic chicken and ham pie. Using two types of pastry, it will be on our  Bill of Fare in celebration of Pie Week served with creamy mash and green liquor. 

Makes one 12" pie

For the filling

500g boneless chicken thighs
500g cooked ham hock
500g white mirepoix
1 pinch thyme leaves
1 pinch tarragon leaves
4 white peppercorns
2 large shallots
Half bottle of white wine
100g flour
100g butter
2.5 litres chicken stock/water
Double cream - to taste and colour
Salt and pepper - to taste

Method

Sweat the mirepoix, shallots and thyme for 2 minutes in butter before adding the flour and cooking for a further 2 minutes. Add the white wine and cook for another 2 minutes. Then add the chicken thighs, ham hock and tarragon to the pan, cover with stock or water and bring to the boil.

Simmer gently for 10-20 minutes until the chicken is cooked through. Remove and set the chicken thighs aside to rest. Pass the sauce through a Chinois, reduce if necessary and add double cream. Taste and add more seasoning if required. Mix together the chicken and the sauce and place in the fridge to chill.

For the suet pastry

100g self raising flour
125g suet
75ml water
Half a teaspoon salt

Method

Mix all the ingredients together to make a dough and place in the fridge to chill.

For the shortcrust pastry

100g dry mash potato
250g plain flour
80g butter, diced
10g baking powder
50g grated Cheddar cheese
2g salt

Method

Mix all the ingredients together to make a dough. Chill for 30 minutes before rolling.

Assemble the pie!

Butter and dust the pastry dish with flour and line with the shortcrust pastry. Place the filling into the lined dish and cover with a disc of suet pastry.

Bake in the oven at 160ºC for 30 minutes until golden brown.