Chicken and Ham Hock Pie
Andy's chicken and ham pie is legendary at his London market stall.
- Preparation Time35 mins
- Cooking Time240 mins
1. Place the ham hocks in a large saucepan and cover with cold water. Bring to the boil and skim any scum off the surface.
2. Reduce heat to a gentle simmer and add the chopped vegetables, a teaspoon of chopped thyme and the black treacle. The treacle will take some of the saltiness out of the ham and give the stock a wonderful rich color. Simmer for 2-3 hours or until the meat is just starting to fall off the bones.
3. Remove the meat from the pan and allow it to cool. Strain the remaining stock into a clean pan and return to the boil until it has reduced by a third, then take the pan off the heat and leave to cool. This will become the jelly for the pie later on.
4. Pick the meat from the ham hock removing any fat and muscle. Flake the meat into a bowl and season with coarse black pepper and the freshly chopped thyme to your taste. Remember this is a cold pie so pepper will really bring out flavor once rested and chilled. Hocks can be very salty so do taste before adding any extra salt.
5. Next place the chicken between two pieces of cling-film and batter out with a rolling pin to tenderise and season with salt & pepper.
6. Preheat the oven to 180°C.
7. Mix the flour and salt in a bowl making a well in the center. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave for ten minutes until cool enough to handle.
8. Lightly grease a pie ring measuring 15-20cm by about 8-10cm deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a similarly lined and greased baking tray.
9. Take two thirds of the dough and, on a lightly floured table, roll it into a circle large enough to line the base and sides of the pie ring and overlap the edge. Place the pastry into the pie ring, carefully pressing into the corners, allowing the pastry to just hang over the edge. Roll the remaining pastry into a circle for the lid.
10. Cover the bottom of the pie with a layer of ham, then a layer of chicken. Repeat this again until the pie is filled. Brush the pie edges with egg wash and place the lid on top.
11. Pinch the lid edge and top pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife removing any overhanging pastry.
12. Brush the top of the pie with the beaten egg, make a hole in the middle of the pastry lid and cook for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Refrigerate for 2-3 hours.
13. When the pie is cold, fill any holes in the pastry with softened butter so that the jelly doesn't escape. Take the jelly from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly Pour the jelly into the round hole in the top of the pastry until the pie is filled. Return to the fridge until the jelly is set.
Other recipes with carrot
Tom Aiken's Gravy
30 Minute Shepherd's Pie
Shaved Summer Vegetable Salad
Carrot, Date and Feta Salad
Edamame Veggie Burger
Chicken Summer Rolls
Sweet and Sour Couscous-Stuffed Peppers
Gorgonzola, Steak, Guinness and Potato Pie
Shepherd's Pie with Cauliflower Mash
Roasted Turkey Gravy
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Ciabatta Stuffing with Chestnuts and Pancetta
Molasses-Glazed Rainbow Carrots
Rainbow Fries with Grainy Mustard Aioli
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
Christmas Cookie Challenge
Bakers compete to make awesome holiday cookies in hopes of winning $10,000.
Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion.
Gok Wan's Easy Asian
Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.
Long Island, New York
Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.
Spring Gardens: The Birds and the Bugs
Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?
Nine elite bakers are challenged to make their own version of Maryland’s Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
Battle of the Bacon
Four chefs take on an all-bacon battle for a shot at $20,000. In the first round, Guy challenges the chefs to make their signature sweet and savoury bacon dish.
The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.
James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.
Nothin' but Noodles
Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action. Who will earn a shopping spree worth up to $20,000?
The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.
James arrives in the tiny village of Giverny, known for its food and art. He explores Monet’s kitchen and cooks up an autumnal treat of apple doughnuts.
Guy Fieri invites four superstar chefs to compete in a budget battle. They are put to the test and must make a dollar stretch all competition long.
The Spring Cookie Classic
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.
Guy Fieri invites four chefs to compete against the clock! First, the chefs must shop for their signature seafood dinner ingredients in teeny-tiny baskets.
Spring Flower Fiesta
Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.
Isle Sur La Sorgue
James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.
Ultimate Grocery List
Guy gives four chefs a list of seven not-so-friendly ingredients that they must use during the competition. Who will earn a shopping spree worth up to $20,000?
Adam goes on a meaty mission from Colorado to New York. His carnivorous cravings call for his favourite roast beef sandwich from his hometown in Brooklyn.
Adam continues his carnivorous rampage of hearty meals. He tastes Chicago’s infamous Italian beef sandwich and faces a meaty mission in Talkeetna, Alaska.