• Ham hock, leek and cider mini pies

    by  • 16/06/2016 • Country food • 0 Comments

    Ready_CH&I_Picnic_102For a gourmet take on the traditional pork pie, try these miniature pastries – a tasty addition to an all-out picnic lunch. Shred sweet and tender meat from a ready cooked hock off the deli counter or buy a pack ready shredded. A spoonful of mustard compliments them perfectly, as does a sunny day… fingers crossed!

    MAKES 10

    For the pastry

    300g plain flour, plus extra for dusting
    140g slightly salted butter, cut into small pieces
    50g lard, cut into small pieces
    1 medium egg yolk

    For the filling

    25g butter
    15g plain flour
    1 small leek, chopped
    175ml medium or dry cider
    2 tbsps single cream
    1tsp Dijon mustard
    180g shredded ham hock
    Beaten egg, to glaze
    Sea salt, to sprinkle

    1 To make the pastry, put the flour in a bowl and rub in the butter and lard until the mixture resembles fine breadcrumbs. Add the egg yolk and enough cold water, about 4-5 tablespoons, to make a firm but pliable dough. Knead lightly into a ball. Wrap and chill while making the filling.

    2 Melt the butter in a saucepan. Add the leek and fry gently for 2 minutes. Stir in the flour and cook for a further minute. Remove from the heat and blend in the cider, stirring well. Return to the heat and cook, stirring for about 3 minutes until the sauce is thick. Stir in the cream and mustard, then the ham hock, and leave to cool.

    3 Preheat the oven to 200°C/Fan 190°C/Gas 6. Thinly roll out the pastry on a lightly floured surface and cut out 10 rounds using a 12cm cutter (or cut around a small bowl or saucer with a diameter of about 12cm). Use to line 10 sections of a muffin or Yorkshire pudding tin. Press the pastry firmly around the sides of the sections and up over the rims, ready for sealing together with the lids.

    4 Lightly brush the top edges of the pastry with beaten egg and carefully spoon in the filling. Cut 8cm rounds from the remaining pastry, re-rolling the trimmings if necessary and position for lids, pressing the pastry firmly around the edges to seal. Crimp the edges with your fingers and brush the tops with beaten egg. Sprinkle with sea salt and bake for about 40 minutes until deep golden, covering the tin with foil if the lids start to over brown. Leave to cool in the tins.

    5 Once completely cold wrap in squares of greaseproof paper and tie with string. Chill until you’re ready to go.

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