Ingredients
The following ingredients have 4 Servings
- 2 x 1kg ham hocks
- 2 cups (500ml) chicken stock
- 3 onions, 2 chopped and 1 halved
- 1 each carrot and celery stalk, chopped
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1/3 cup (80ml) extra virgin olive oil
- 2 garlic cloves, chopped
- 1/2 bunch thyme, leaves picked
- 125g unsalted butter
- 1 cup (150g) plain flour
- 12/3 cups (415ml) milk
- 1 tbs mild English mustard
- Juice of 2 lemons
- 250g cheddar, grated
- 445g shortcrust pastry, thawed
- 1 bunch flat-leaf parsley, leaves picked
- 2 tbs capers, rinsed, drained
- 2 eschalots, thinly sliced
- 2 tbs vinegar
Instruction
- Place ham hocks in a large pan with stock, onion halves, carrot, celery, peppercorns, bay and enough water to just cover. Place over medium heat and bring to a simmer. Partially cover, then cook, skimming any impurities from the surface, for 2 hours or until hocks are tender. Strain, reserving 2 cups (500ml) stock, and shred the meat (you will need 500g meat). Discard bones, fat and skin.
- Heat 2 tbs oil in a frypan over medium heat. Cook chopped onion, for 3-4 minutes until softened. Add garlic and thyme, and cook for a further 1 minute or until fragrant. Add butter and stir until melted, then add flour and cook for a further 2 minutes or until thick. Add ham stock and milk, a little at a time, whisking until smooth. Add the mustard, juice of 1 lemon, shredded meat and 150g cheddar. Set aside to cool.
- Grease a 27cm pie dish. Roll out the pastry until 3mm thick and use to line dish. Trim excess pastry. Chill for 30 minutes.
- Preheat the oven to 180°C. Add cooled ham filling to pastry shell, then scatter with remaining 100g cheddar. Bake for 45 minutes or until golden and pastry is cooked through. Cool slightly.
- Combine the parsley, capers, eschalot, vinegar and remaining 2 tbs oil and juice of 1 lemon in a bowl. Serve with pie.
