Ingredients with Measurements:
- 1 large ham hock
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken stock
- 1 cup milk
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 sheets puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, cover the ham hock with water and bring to a boil. Reduce heat and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
3. Remove the ham hock from the pot and let it cool. Once cool, remove the meat from the bone and chop it into small pieces.
4. In a large skillet, melt the butter over medium heat. Add the leeks, onion, and garlic and sauté until softened.
5. Add the flour to the skillet and stir to combine. Cook for 1-2 minutes, stirring constantly.
6. Slowly add the chicken stock and milk to the skillet, stirring constantly to prevent lumps from forming.
7. Add the thyme, salt, and pepper to the skillet and stir to combine.
8. Add the chopped ham hock to the skillet and stir to combine.
9. Roll out one sheet of puff pastry and place it in the bottom of the pie dish.
10. Pour the ham hock mixture into the pie dish.
11. Roll out the second sheet of puff pastry and place it on top of the ham hock mixture. Trim the edges and crimp them together with a fork.
12. Brush the beaten egg over the top of the puff pastry.
13. Bake the pie for 30-35 minutes, or until the pastry is golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours (for the ham hock) + 35 minutes (for the pie)
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 31g
Protein: 18g
Sodium: 840mg
Sugar: 4g
Fiber: 2g
Substitutions for ingredients:
- Chicken stock can be substituted with vegetable stock or water.
- Puff pastry can be substituted with pie crust or phyllo dough.
- Leeks can be substituted with onions or shallots.
Variations:
- Add diced potatoes or carrots to the ham hock mixture for added texture and flavor.
- Use leftover ham or bacon instead of ham hock.
- Add grated cheese on top of the ham hock mixture before adding the second layer of puff pastry.
Tips and tricks:
- Make sure to remove any excess fat from the ham hock before using it in the recipe.
- Use a sharp knife to chop the ham hock into small pieces.
- Make sure the puff pastry is thawed before using it in the recipe.
- Brushing the beaten egg on top of the puff pastry will give it a shiny and golden brown finish.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side of green salad.
- Garnish the pie with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve the pie with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the puff pastry is not browning evenly, rotate the pie dish halfway through the cooking time.
- If the pie is too runny, add more flour to the ham hock mixture to thicken it.
Food safety advice:
- Make sure to cook the ham hock thoroughly before using it in the recipe.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
- The origin of the ham hock and leek pie is unclear, but it is believed to have originated in England.
Flavor profiles:
- The ham hock and leek pie is savory and rich, with a buttery and flaky puff pastry crust.
Serving suggestions:
- Serve the pie hot and fresh out of the oven for the best flavor and texture.
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Region: British