Ham Hock, Cheese & Egg Pie
- prep time 0 min
- total time 0 min
- serves 10
1 large ham hock
1 bunch thyme
1 teaspoon black treacle
salt and black pepper (medium coarse ground)
1 large onion, diced
200 grams mature cheddar cheese, grated
100 millilitres double cream
450 grams flour
170 grams lard
200 millilitres water
1 pinch salt
6 soft boiled eggs, peeled
egg wash (beaten eggs and water)
1. In a large saucepan, cover the ham hocks with cold water. Bring to the boil and skim all scum from the surface. Reduce heat to a gentle simmer, add 1 teaspoon thyme and black treacle. Simmer for 2-3 hours or until the meat is just starting to fall off the bones.
2. Remove the meat and allow to cool at room temperature. Strain the stock into a clean pan and return to the boil. Reduce by 1/3 and allow to cool. This will make the jelly for the pie later on.
3. Pick the meat from the ham hock being careful to avoid fat. Flake the meat into a bowl and season with course black pepper and freshly chopped thyme to taste. Remember this is a cold pie so pepper will really bring out flavour once rested and chilled. Hocks can be very salty so taste before salting—it may not be necessary.
4. In a frying pan sweat off the diced onion over a medium heat for 5 minutess without colour. Allow to cool. Once cooled add the cheese, double cream season and mix well. Keep in a bowl until needed.
5. For the Pastry, mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to a boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Leave the pastry for 5 minutes if too hot to handle.
6. Lightly grease a pie ring measuring 15-20 centimeters across by 8-10 centimeters deep and line the bottom with a disc of lightly greased greaseproof paper. Place it on a lined, grease-proofed baking tray.
7. Take two thirds of the dough and on a lightly floured table, roll it into a circle so it is large enough to line the pie ring and overlap the edge.
8. Roll and place the dough into the pie ring. Carefully press into the corners and allow it to just hang over the edge. Roll the remaining pastry into a circle for the lid.
9. Cover the bottom of the pie with the ham, then the cheese mix and finally the soft boiled eggs until the Pie is filled. Season the eggs with salt and pepper.
10. Take the pie and brush the pie edges with egg wash and place the remaining pastry lid on top.
11. Pinch the pastry edges together with your thumb to crimp the pie and create a seal. Trim with a knife so no pastry is hanging over the edge.
12. Preheat an oven to 180 degrees Celsius. Brush the top of the pie all over with the egg wash, make a hole in the middle of the pastry lid, and bake for 1 hour. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes. Remove from the oven and leave to cool. Once the pie is room temperature, refrigerate for 2-3 hours.
13. Once the pie is refrigerated, check around the pastry for any holes and fill them with softened butter (so that the jelly won’t escape). Take the jelly from the fridge, remove the layer of fat from the surface, and slowly reheat to melt the jelly. Pour the jelly into the round hole in the top of the pastry until the pie is filled. Cool in fridge until jelly is set.
14. Yields: 10 servings (1 large pie)