Chicken and ham hock pie with puff pastry
A creamy chicken and salty ham hock filling under a crisp, flaky puff pastry lid.
- Time1 hr 30
- LevelMedium
- Costabout £2.24 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan and fry the chicken for 5 minutes until lightly golden. Lift it out onto a plate.
5 min - 2
Melt the butter in the same pan. Cook the leeks and celery for 8 minutes until soft.
8 min - 3
Stir in the flour and cook for 1 minute. Add the stock a little at a time, stirring, then the cream and mustard. Simmer for 5 minutes until thick.
5 min - 4
Return the chicken, add the ham hock and parsley, and simmer for 10 minutes. Season with black pepper. Tip into a pie dish and cool for 15 minutes.
10 min - 5
Heat the oven to 200°C (180°C fan). Lay the pastry over the dish, trim and press the edges down. Cut a small slit in the middle and brush with egg.
- 6
Bake for 30 minutes until the pastry is deep golden and puffed. Rest for 5 minutes before serving.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.