These pies are great as part of a platter or as a light bite.
The ham hock was supplied by Campbell Brothers.
Preparation: 6 hours
Cooking:
Serves: 6 Pies
Ingredients
- 1 x Ham Hock
- 150g of Essential's Savoury Gravy Mix
- 50g Unsalted Butter
- 45g Pickled Ginger
- Flavour Magic Smoked Salt
- Truffle Salt
- 300g Forced Yorkshire Rhubarb
- 100g Water
- 100g Caster Sugar
- 100g Grenadine
Method
Gently simmer the ham hock in some aromats, bay and thyme (I used star anise, coriander seeds & clove) for about 4 hours until tender.
In a pan warm through the water, sugar & grenadine.
Peel and cut the rhubarb in to 3cm strips.
Drop in to the liquor, gently simmer and remove from the heat, allow the rhubarb to sit in the liquor over night.
Whisk in 50g of unsalted butter in to the savoury gravy, season with both salts & strain off through a chinois.
Shred the ham hock and to 350g picked meat add 200g of pork sauce.
Mix the chopped pickled ginger through and leave to one side.
Hot Water Pastry
Ingredients
- 200ml water
- 75g Unsalted Butter
- 75g Lard
- 450g Plain Flour - sieved with 1tbsp Icing Sugar
- Pinch of Salt
- 1 Beaten Egg
Method
Put the water, butter and lard into a saucepan and bring to a gentle heat, simmer until the butter and lard are melted, then bring to a gentle boil.
Place the flour, icing sugar and salt in a large baking bowl, adding the egg.
Pour the water, butter and lard into the bowl with the flour and egg, mix thoroughly.
Remove the pastry from the bowl and knead on a floured surface to create a silky, smooth dough.
To Assemble & Cook the Pies
Ingredients
- All ingredients combined
Method
Roll out 2/3rds of the dough to about 1cm thick, oil the inside of 6 dariole moulds ¼ pint size.
Line the moulds with pastry and leave to cool.
Fill with pork mix and put rhubarb on top.
Roll out the other 1/3rd and cut out some lids.
Seal the lids on to the pies and bake for 20 mins at 200C.
Serve with caramelised red onion & cranberry chutney, rhubarb jelly & watercress.