Rich, indulgent and utterly delicious, this chicken and ham hock pie will bring everyone to the dinner table. You'll make an aromatic creamy thyme sauce for the chicken and ham filling, then bake the pie lid separately for great crisp texture. Served with garlic infused mash and crisp green veg on the side.
Prep Time
45 min
Cuisine
British
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1 soft cheese pot (50g)<span class="strong">†</span>
120g traditional puff pastry<span class="strong">†</span>
1 Chinese rice wine sachet (15ml)
1 Dijon mustard pot (5.5g)<span class="strong">†</span>
100g British shredded ham hock
Typical Values
per 100g
per serving
Energy
522 kJ 124 kcal
3112 kJ 740 kcal
Fat of which saturates
4.5 g 2.6 g
27.1 g 15.6 g
Carbohydrate of which sugars
8.1 g 1.2 g
48.5 g 7.3 g
Fibre
1.2 g
6.9 g
Protein
10.4 g
62.3 g
Salt
0.66 g
3.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
pork, salt, sugar, preservative: sodium ferrocyonide, prepared with 118g of raw pork per 100g of finished product
Allergens
Allergens highlighted by † (celery, milk, gluten, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle, then peel and slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 6-7 min or until softened
2
While the onion is cooking, cut the chicken breast[s] into large, bite-sized pieces
Strip the thyme leaves and chop finely, discarding the stems
Dissolve 1/2 [1]Knorrchicken stock cube in 150ml [250ml]boiled water
3
Line a separate baking tray with non-stick baking paper
Unwrap the puff pastry and cut it into 2 [4] squares
Score a 1cm border around the edge of the pastry with a knife
Crimp the borders with a fork and put the tray in the oven for 15-20 min or until puffed up and golden – these are your pie lids
4
Once the onion has softened, add the chopped chicken to the pan and cook for 3-4 mins further or until starting to brown
Add 1 tsp [2 tsp]flour with the Chinese rice wine, chicken stock, Dijon mustard and soft cheese and cook for 8-10 min further or until the sauce has thickened
Once thickened, stir through the ham hock and chopped thyme – this is your creamy chicken & ham hock filling
5
Meanwhile, peel and chop the potatoes into bite-sized pieces
Peel the garlic cloves
Add the potatoes and garlic to a pot of boiled water with a pinch of salt over a high heat and cook for 15 min or until fork-tender
Once done, drain and set aside to steam dry
Boil a kettle
6
Once the potatoes have been boiling for 10 min, add the Tenderstem broccoli and asparagus spears to a pot of boiling water and cook for 4-5 min or until tender with a slight bite
Drain and set aside until serving
7
Return the drained potatoes and garlic to a low heat and add a splash of milk and a large knob of butter
Mash until smooth, then season generously with salt – this is your garlic mash
8
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