Created with ham hocks, chicken thighs, white wine and mustard, this mouth watering recipes will be a family favourite.
Mix plain flour and 150g butter in stand mixer until just combined. Add cold water and salt and mix for 1 minute. Add extra chilled butter and mix until just combined. There should still be spots of butter visible in pastry.
Turn out onto bench and form into 5cm high brick. Wrap in cling film and put in fridge to firm up. Remove from fridge and beat with rolling pin to 2cm thick, now roll to 1cm thick and fold into thirds and return to fridge.
Remove dough and place down so the exposed ends are facing away/towards you and roll out to approx. 50cm in length and fold into thirds again. Repeat this process once more and refrigerate until required.
Add butter and water to mixer and mix until butter starts to break down and add salt and flour and mix until just combined. Turn out dough onto bench and using palm of hand, push dough away from you in a smearing fashion to combine butter into pastry. Refrigerate until needed.
Meanwhile remove meat from ham hocks and dice it and the chicken thighs and chop leeks (white section only). Using ham hock fat to render some fat and cook the ham and chicken just until chicken is browned off. Remove and cook leeks with butter until sweated off and softened. Place in ham/chicken mix to cool.
Preheat oven to 200C. Place wine in a saucepan and reduce by 2/3rds.
To make the pie sauce; add flour to same pan for leeks, cook stirring until combined with pan residue. Gradually add reduced wine and stock. Let simmer and stir well. Add mustards and pepper to taste and add to meat and leek mix, put aside until required.
Meanwhile roll out pie bases and place in pie tins and blind bake for 20 minutes approx. Remove and let cool.
Fill pie cases with pie mix and top with a disc of puff pastry. Cut slit in top of pie for steam to escape and brush with egg wash
Bake at 180C until golden approx. 20-30 minutes
This recipe has not been edited or tested by the Bake Off Food Department
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