Daily Mail - Daily Mail Weekend Magazine
HAM HOCK AND MUSHROOM PIE
I love the taste of ham hock and mushrooms and they’re a perfect combination for a pie. I’ve added a pinch of mushroom powder to the pastry to give it extra flavour. Serve the pie with swede mash for a great autumn supper.
Serves 4
For the filling
75g (2¾oz) butter 50g (1¾oz) flour 100ml (3½fl oz) white wine 300ml (½pt) ham, chicken or vegetable stock (ham stock cubes from larger supermarkets) 600g (1lb 5oz) mixed mushrooms (try wild mushrooms, from supermarkets), sliced 800g (1lb 12oz) cooked ham hock (from supermarkets or cook your own), flaked 175g (6oz) crème fraîche 1tbsp chopped parsley Salt and freshly ground black pepper
For the pastry
500g (1lb 2oz) plain flour, plus extra for dusting 1tsp salt 1tsp bicarbonate of soda 50g (1¾oz) polenta 50g (1¾oz) mushroom powder or dried mushrooms from a grinder (try Waitrose) 175ml (6fl oz) water 150g (5½oz) lard 1 egg yolk, to glaze
To serve
Swede mash For the filling heat 50g (1¾oz) of the butter in a heavy-based pan until melted, then add the flour and stir constantly until a ‘roux’ (soft paste) has formed.
Pour in the wine and cook until all the wine is absorbed, then ladle in the stock. Keep stirring until the roux absorbs all of the liquid and leave to simmer for a few minutes until you have a smooth sauce. Meanwhile, add the remaining 25g (1oz) butter to a pan and sauté the mushrooms, then add them to the sauce along with the flaked ham hock. Stir in the crème fraîche and parsley and season to taste. Pour the filling into a dish and leave to cool in the fridge.
Preheat the oven to 200°C/ fan 180°C/gas 6 while you make the pastry. Place the flour, salt, bicarbonate of soda, polenta and mushroom powder in a food processor fitted with a paddle attachment, or in a bowl. Place the water and lard in a pan and heat until the water is boiling and the lard has melted. Immediately pour this over the
flour mixture in the food processor or bowl and beat with the paddle attachment or a wooden spoon to a smooth dough. Cut off a third, wrap in clingfilm and set aside.
On a floured surface, roll the remaining two-thirds of dough to the thickness of a pound coin. Use to line a 25cm (10in) pie dish, leaving some overhang. Spoon the cooled filling into the pie dish. Roll out the remaining third of the pastry and use to make a lid. Lay it on top of the filling, trim any excess and crimp the edges using a fork to seal.
Glaze with a little egg yolk and bake for 25 minutes until golden. Serve with swede mash.