Try this Creamy Chicken & Ham Hock Pie With Garlic Mash recipe, or contribute your own.
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Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle, then peel and slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 6-7 min or until softened
Step 2
2.
While the onion is cooking, cut the chicken breast[s] into large, bite-sized pieces
Strip the thyme leaves and chop finely, discarding the stems
Dissolve 1/2 [1] Knorr chicken stock cube in 150ml [250ml] boiled water
Step 3
3.
Line a separate baking tray with non-stick baking paper
Unwrap the puff pastry and cut it into 2 [4] squares
Score a 1cm border around the edge of the pastry with a knife
Crimp the borders with a fork and put the tray in the oven for 15-20 min or until puffed up and golden – these are your pie lids
Step 4
4.
Once the onion has softened, add the chopped chicken to the pan and cook for 3-4 mins further or until starting to brown
Add 1 tsp [2 tsp] flour with the Chinese rice wine, chicken stock, Dijon mustard and soft cheese and cook for 8-10 min further or until the sauce has thickened
Once thickened, stir through the ham hock and chopped thyme – this is your creamy chicken & ham hock filling
Step 5
5.
Meanwhile, peel and chop the potatoes into bite-sized pieces
Peel the garlic cloves
Add the potatoes and garlic to a pot of boiled water with a pinch of salt over a high heat and cook for 15 min or until fork-tender
Once done, drain and set aside to steam dry
Boil a kettle
Step 6
6.
Once the potatoes have been boiling for 10 min, add the Tenderstem broccoli and asparagus spears to a pot of boiling water and cook for 4-5 min or until tender with a slight bite
Drain and set aside until serving
Step 7
7.
Return the drained potatoes and garlic to a low heat and add a splash of milk and a large knob of butter
Mash until smooth, then season generously with salt – this is your garlic mash
Season the creamy chicken & ham hock filling with a generous grind of black pepper and serve with the green veg and garlic mash to the side
Top the filling with the pie lid
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 651 | ||
Calories from Fat: 286 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 799.5mg | 28 % | |
Potassium 1111.5mg | 29 % | |
Total Carbohydrate 63.6g | 19 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 57.1g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 651
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