Comforting

Colin Fassnidge's ham hock and cheddar pie

Name: Colin Fassnidge's ham hock and cheddar pie
Yield: 8
Ingredients: 2 x 1kg ham hocks; 500ml chicken stock; 3 onions, 2 chopped and 1 halved; 1 each carrot and celery stalk, chopped; 1 tsp whole black peppercorns; 2 bay leaves; 80ml olive oil; 2 garlic cloves, chopped; 1/2 bunch thyme, leaves picked; 125g unsalted butter; 150g plain flour; 415ml milk; 20.00 ml mild English mustard; Juice of 2 lemons; 250g cheddar, grated; 445g shortcrust pastry, thawed; 1 bunch flat-leaf parsley, leaves picked; 40.00 ml capers, rinsed, drained; 2 eschalots, thinly sliced; 40.00 ml vinegar

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 21, 2016

With a cider in hand, this is the perfect way to end a long day at work. You'll want to make two of these...they have a habit of disappearing very quickly.

2 x 1kg ham hocks
2 cups (500ml) chicken stock
3 onions, 2 chopped and 1 halved
1 each carrot and celery stalk, chopped
1 tsp whole black peppercorns
2 bay leaves
1/3 cup (80ml) extra virgin olive oil
2 garlic cloves, chopped
1/2 bunch thyme, leaves picked
125g unsalted butter
1 cup (150g) plain flour
1 2/3 cups (415ml) milk
1 tbs mild English mustard
Juice of 2 lemons
250g cheddar, grated
445g shortcrust pastry, thawed
1 bunch flat-leaf parsley, leaves picked
2 tbs capers, rinsed, drained
2 eschalots, thinly sliced
2 tbs vinegar

Method

1.

Place ham hocks in a large pan with stock, onion halves, carrot, celery, peppercorns, bay and enough water to just cover. Place over medium heat and bring to a simmer. Partially cover, then cook, skimming any impurities from the surface, for 2 hours or until hocks are tender. Strain, reserving 2 cups (500ml) stock, and shred the meat (you will need 500g meat). Discard bones, fat and skin.
2.

Heat 2 tbs oil in a frypan over medium heat. Cook chopped onion, for 3-4 minutes until softened. Add garlic and thyme, and cook for a further 1 minute or until fragrant. Add butter and stir until melted, then add flour and cook for a further 2 minutes or until thick. Add ham stock and milk, a little at a time, whisking until smooth. Add the mustard, juice of 1 lemon, shredded meat and 150g cheddar. Set aside to cool.
3.

Grease a 27cm pie dish. Roll out the pastry until 3mm thick and use to line dish. Trim excess pastry. Chill for 30 minutes.
4.

Preheat the oven to 180°C. Add cooled ham filling to pastry shell, then scatter with remaining 100g cheddar. Bake for 45 minutes or until golden and pastry is cooked through. Cool slightly.
5.

Combine the parsley, capers, eschalot, vinegar and remaining 2 tbs oil and juice of 1 lemon in a bowl. Serve with pie.