Ingredients with Measurements:
- 1 pre-made pie crust
- 1 jambonneau (ham hock)
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of milk
- 1 cup of chicken broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special Equipment Needed:
- Pie dish
- Large pot
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large pot, place the jambonneau and cover it with water. Bring it to a boil and then reduce the heat to low. Let it simmer for 2 hours or until the meat is tender.
3. Remove the jambonneau from the pot and let it cool. Once it is cool enough to handle, remove the meat from the bone and chop it into small pieces.
4. In a pan, heat the olive oil and butter over medium heat. Add the onion, garlic, and leeks. Cook until the vegetables are soft and translucent.
5. Add the flour to the pan and stir until it is well combined. Cook for 1-2 minutes.
6. Slowly add the milk and chicken broth to the pan, stirring constantly. Add the thyme, salt, and pepper. Cook until the mixture thickens.
7. Add the chopped jambonneau to the pan and stir until it is well combined.
8. Roll out the pie crust and place it in the pie dish.
9. Pour the jambonneau and leek mixture into the pie crust.
10. Bake the pie for 30-35 minutes or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours (for jambonneau) + 35 minutes (for pie)
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 25g
Protein: 16g
Substitutions for ingredients:
- Instead of jambonneau, you can use cooked ham or bacon.
- Instead of leeks, you can use onions or shallots.
Variations:
- Add grated cheese to the pie filling before baking.
- Add mushrooms to the vegetable mixture.
- Use a different type of meat, such as chicken or beef.
Tips and Tricks:
- Make sure to remove the jambonneau from the pot and let it cool before chopping it.
- Use a fork to poke holes in the bottom of the pie crust before adding the filling to prevent it from getting soggy.
- You can make the pie filling ahead of time and store it in the fridge until ready to use.
Storage Instructions:
Store leftover pie in the fridge for up to 3 days.
Reheating Instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the pie on a platter with a side salad.
Garnishes:
Garnish the pie with fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a glass of white wine or a light beer.
Suggested Side Dishes:
Serve the pie with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the pie crust is getting too brown, cover it with foil while baking.
- If the filling is too thick, add more chicken broth or milk.
Food Safety Advice:
Make sure to cook the jambonneau thoroughly before using it in the pie.
Food History:
Jambonneau is a French dish that is traditionally made with a ham hock.
Flavor Profiles:
This pie has a savory and slightly sweet flavor from the jambonneau and leeks.
Serving Suggestions:
Serve the pie warm with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: French
Taste: Savory, Rich, Herby, Comforting