Chicken and ham hock pot pies

SERVES EIGHT

50g butter, plus extra for greasing 4 leeks, thinly sliced 3 celery sticks, diced 3 tsp thyme leaves 2kg skinless, boneless chicken thighs, cut into bite-sized pieces 4 tbsp plain flour 200ml white wine 500ml chicken stock 150ml double cream 250g cooked ham hock, shredded 2 lemons, zested 3 tbsp chives, chopped 2 sheets ready-rolled puff pastry 1 egg, beaten 1 Grease eight small ovenproof dishes or deep foil trays. 2 Melt butter in a large saucepan and add leeks, celery and thyme. Season. Cook for 10 minutes until leeks have softened but not browned, then add chicken and stir regularly for 15–20 minutes until lightly cooked. 3 Turn up the heat and sprinkle over the flour. Mix well, pour in the wine and stir until absorbed. Stir in the stock and simmer for 10 minutes. Add cream and warm through without boiling. 4 Remove from the heat and stir in ham, lemon zest and the chopped chives. Season. 5 Pour the pie filling into the dishes. Unroll puff pastry sheets and cut eight lids to fit.  TO COOK: Preheat oven to 200C/180C fan/gas 6. Brush pastry with beaten egg and cut a slit to allow steam to escape. Bake for 30–35 minutes. Cover with foil if pastry starts to look too brown.

TO FREEZE: Allow filling to cool completely before covering with pastry lids. Wrap lidded pies in foil and freeze for up to one month. To bake from frozen, preheat oven to 180C/160C fan/gas 4, brush beaten egg over the top and bake for 40–45 minutes until golden brown and piping hot.