Smoked Ham Hock Pie.
This is a belated Valentine’s day post, although personally, I think it’s a load of rubbish – my partner and I don’t need a ‘special day’ born out of rampant commercialism to express our love for each other. Still, gives one a good starting point on the food front doesn’t it? We invited two friends over for dinner and I thought about how to create a little bit of luuurve, on a plate.
It’s winter, it’s cold and so I crave the pie – all the time. Deep filled, meaty pie with unctuous oozy sauce and buttery pastry. Pure comfort food. First I toyed with the idea of using lamb shanks in a pie, all St. John style with the bones sticking out the top. When I googled to see if anyone else had done a lamb shank pie though – Jamie O had already been there, which put me off for some reason. So, I finally decided on ham, big chunks of smoked ham – lots of pink bits for your valentine.
I managed to completely stuff up the pastry top, by slinging it onto the filling with way too much enthusiasm (after drinking way too much wine). Still, it’s a pie so…I just patched it up a bit and stuck some pastry hearts on top for ‘decoration’, thinking no-one would notice once I dished it up anyway.
And they didn’t (or they didn’t say). It was a big thumbs up all round, although I know it was a bit salty. This is probably down to the fact I didn’t let the ham hock soak long enough. Saltyness aside though, it really hit the spot, especially with a dollop of minty peas.
I got even more out of the cheap as chips (£2.15) ham hock, by reserving a little meat and the cooking liquor for this classic soup recipe the following night - – now there’s a valentine’s gift that keeps on giving.
Smoked Ham Hock Pie
(I would advise soaking the hock for at least a few hours or overnight before discarding the water and cooking as below)
1 smoked ham hock
1 carrot
10 peppercorns
1 stick celery
1 large onion, peeled and halved plus 1 small one finely chopped, for the filling
4 bay leaves, torn
1 large leek, finely shredded
Butter
1 clove garlic
1 standard pack shortcrust pastry (sorry, don’t know the weight but it’s enough to cover the top of your pie dish..)
1 egg, beaten
Bechamel
425ml milk
8 black pepper corns
1 bay leaf
40g butter
20g plain flour
Salt and pepper
A pinch of mace or nutmeg
A large handful cheddar cheese
Method
- Put the hock, halved onion, carrot, celery, bay leaves and peppercorns in a large pan and cover with water. Bring to the boil then simmer for 2-4 hours, until the meat is falling off the bone.
- Remove the ham and set aside, strain the liquor and reserve for later use.
- Cook the leeks and onion gently in butter until soft – about 10 minutes, then add the garlic for a further 3-5 minutes. Meanwhile, make the bechamel.
- Put the milk, bay leaf, mace or nutmeg and peppercorns into a pan and bring slowly up to simmering point.
- Remove from the heat and strain the milk into a jug.
- In a clean pan, melt the butter gently, add the flour and stir to a paste. Add a little milk at a time, stirring to make sure all is incorporated.
- Start adding larger quantities, as if you are making mayonnaise, stirring with a whisk.
- When the lumps are gone, add the cheese and whisk again until smooth.
- Remove the meat from the hock, taking care to avoid the fattiest bits and combine with the leek mixture and the bechamel. Transfer to a pie dish. Roll out the pastry to desired thickness (I dunno, 1cm?) and top the pie with it. Brush with beaten egg.
- Bake at 190°C/ 375°F/Gas 5 for about an hour until golden brown.
Category: Meat, Pies 22 comments »
February 20th, 2009 at 10:27 am
I love hock.
Jonathans last blog post..Miso Skate Risotto
February 20th, 2009 at 10:28 am
Great idea! Love ham hocks. Love pies. Both impeccably frugal. Result!
Fiona Becketts last blog post..Back to frugality!
February 20th, 2009 at 10:32 am
I adore all pies…this looks so hearty and comforting! And bring on the minty peas!
Peter Gs last blog post..What’s in a word? And some new toys.
February 20th, 2009 at 11:01 am
Actually have just spotted the Government is seeking to outlaw pies – http://www.guardian.co.uk/politics/2009/feb/20/pies-healthy-eating-food Make ‘em while you can!
Fiona Becketts last blog post..Back to frugality!
February 20th, 2009 at 11:07 am
A ‘pastry limit’ – heavens no! Save us, save us! Everyone must go and make pie at once. Pie is pie is pie. Just eat more salad on your non-pie day and all will be well. You reading this Gordon?
February 20th, 2009 at 1:28 pm
That looks really good, I love pies and really love the idea of smoked ham in it.
Saw your article on food show, I went last year and already bought tickets for this years, really good event I thought and great range of produce
February 20th, 2009 at 1:37 pm
OMG, I could have licked the screen …
February 20th, 2009 at 1:57 pm
Damn, I cooked a hog the other day and gave it away because I could not figure out what to make with it!!!
ninas last blog post..Ciabatta with Rocket, Black Mission Figs, Prosciutto and Goat’s Cheese
February 20th, 2009 at 3:07 pm
Nothing beats a rustic pie! And perfectly prissy pastry would have been a bit incongruous with that slab of hock, no?
I need to find a pie to dive into asap…
Alexs last blog post..Leek and potato soup
February 20th, 2009 at 4:03 pm
oooh – Ive been eyeing various ham hock recipes lately, didn’t realise it was that cheap! £2-15! and that great looking pie and soup as well?
I’m sold.
Dans last blog post..Milly’s Deli – Leigh-on-Sea
February 20th, 2009 at 4:04 pm
Helen, you are a fine woman when you are giving your fella something like this out of love. Fantastic! The best pie of the year so far. Brilliant. Cheers Dave x
David Halls last blog post..Wet Wet Wet
February 20th, 2009 at 6:03 pm
Pie will always do it for me. Last one we had was rabbit pie the day after valentines. I haven’t had much success with hock though. I get really sensitive to salt sometimes. Next time I experimant with it, I’ll try soaking for longer.
Ross last blog post..On Curry
February 20th, 2009 at 8:50 pm
Yum, yum. Very cute crust too.
We aren’t Valentine’s folk either. I did buy David a present this year. But it was an axe. Not sure that’s terribly romantic.
Wendys last blog post..Countdown
February 21st, 2009 at 12:21 am
Mmmmm pie. That looks so good. I must try liking shortcrust pastry as I’m clearly missing out.
Lizzies last blog post..Rabbit in a Cream & Mustard Sauce
February 21st, 2009 at 4:07 pm
Lovely, Helen! I adore ham hock, a great cut of meat. Sounds like a lovely interpretation of Valentine’s Day
Niamhs last blog post..Guilty! Guilty Pleasures Dinner Party
February 22nd, 2009 at 10:15 pm
mmm – its look really tasty! I used ham hock to make a terrine at Christmas and was also surprised just how cheap it was, and so delicious too. I’d suggest Lizzie cheats and puts a piece of – dare I say it – ready bought puff pastry on top if she’s not fond of shortcrust!
Merlottis last blog post..My Guilty Pleasure
February 23rd, 2009 at 9:32 am
ok my tummy is rumbling now….
The Graphic Foodies last blog post..Chocolate pencils
February 23rd, 2009 at 4:10 pm
This looks fantastic!
Jamies last blog post..SOUP KITCHEN
February 24th, 2009 at 11:32 pm
HA!! i love it -jamie o doing it turned you off. it would turn me off to cause he can be kind of annoying. it’s weird you brought that up b/c my sister in law bought us 1 jamie cookbook for xmas a few years back and it’s the only one we own. the only thing that drew me into that book, no lie, is his lamb shank pie w/ the shanks sticking straight out of that pastry. for that one i would let it slide… cause it really looked amazing.
but yours looks great too! god i need a pie in my life soon. real soon… it’s been too long.
February 25th, 2009 at 10:32 pm
This is the first time I’ve heard of minty peas. Trying to imagine the flavor profile and wondering whether I’d like it or not. I sure would like to have some of that pie!
Nates last blog post..Our Favorite Layer Cake Recipe
February 26th, 2009 at 10:45 am
Oh oh oh that looks amazing. Hock on my list for the week methinks.
Brons last blog post..Chicken & Broccoli Stir Fry
March 6th, 2009 at 4:09 am
This pie sounds so good!
Kevins last blog post..Maple and Mustard Glazed Chicken