Chicken, Ham & Leek Pie

Makes 6 pies

Ingredients

300g puff pastry
1.5kg whole chicken
1kg ham hock
1.25 kg leeks, sliced
30g chervil
30g parsley
30g tarragon
300g onion, diced
5g garlic, diced

For the mirepoix (split between chicken and ham hock)
300g onion
250g leek
200g celery
300g carrot
4 bay leaves
20g thyme

For the velouté
150g butter
150g flour
750ml chicken stock
150ml whipping cream

For the mustard
ham hock stock
double cream (adjust to taste)
Dijon and grain mustard

Egg wash
1 egg

Method

Bring the chicken to the boil in cold water then drain off and re-cover with cold water. Add the mirepoix , bring back to the boil and simmer for 20 minutes. Bring the ham hocks to the boil in cold water then drain-off and re-cover with cold water. Add mirepoix, bring back to the boil and simmer for 3 - 4 hours.

Cool the ham hocks and chicken in the stocks. When the chicken is cold remove from the stock, discard the mirepoix and flake the meat, keeping it fairly chunky. When the ham hock is cold remove from the stock, remove from the stock, discard the mirepoix and flake the meat, keeping it fairly chunky.

Reduce the chicken stock to 750ml and make a velouté, Sweat the onions, garlic and leek in butter, keeping them quite crunchy and maintaining their natural texture. Mix all the ingredients together and season to taste.

Make the pie as you would a ravioli, starting with the base, adding the filling and topping with a larger disc of pastry. Allow 45g pastry per pie with a bottom disc of 6cm and a top disc of 9cm, each 2.5mm thick. Allow 90g filling per portion. Rinse with the egg wash and bake for 20 - 25 minutes at 200 degrees C.

To make the mustard, reduce the ham hock stock until intensely salty and add the double cream (adjust to taste). Finish with both Dijon and grain mustard.

Chef's Tip

Don't build the pie too long before you cook it and make sure the oven is at the right temperature as soon as you put it in.

This recipe was kindly supplied by Heston Blumenthal, Chef Owner The Hinds Head Hotel