chicken, spring greens and ham hock parmesan shortcrust pastry pie
6 individual pies
25 mins at 180°C
400g plain flour
200g unsalted butter, chilled and cubed
2 pinches of salt
100g parmesan, grated
6 chicken thighs, roughly cut into bitesize pieces
2 leeks, sliced
200g spring greens, shredded
1 clove garlic, grated
3 sprigs thyme, leaves picked
90g ham hock
4 asparagus, woody ends removed, cut into thirds
100g frozen peas
50g plain flour
350ml chicken stock
2tbsp double cream
salt and pepper, to taste
egg, lightly beaten
In a food processor or by hand, rub butter into flour until mixture resembles breadcrumbs. Add salt and Parmesan. Gradually add water and mix until dough comes together. Turn onto lightly floured surface and gently knead to bring together into a smooth ball. Wrap in clingfilm and refrigerate for 20 minutes.
In a frying pan, heat 2tbsp olive oil on a high heat, add chicken and seal on all sides before reducing heat and adding leeks, spring greens, garlic and thyme. Sweat for five minutes until leeks have softened a little and the greens are wilted. Remove from the heat, stir in asparagus and ham hock, and set aside.
In a saucepan, melt butter until foaming over a medium heat, stir in flour until mixture comes together, cook the flour out for 2 minutes before gradually whisking in chicken stock. When all of the stock has been incorporated, bring the sauce to a gentle boil before whisking in double cream. Remove from heat.
Coat chicken mix with cream sauce and spoon into ramekins. Set aside.
On a lightly floured surface, roll pastry out to 3mm thickness and cut six “lids”.
Cover each ramekin with a lid and pinch edges to seal.
Brush pies with egg wash.
On a baking sheet, transfer pies to the oven and bake for 20 - 25 minutes or until pastry is golden brown.