Smoked ham, leek and mustard pie
- January 2023
- Serves 4-6, with leftovers
- Hands-on time 1 hour 20 min, plus chilling. Oven time 40 min. Simmering time 2 hours
Take your pie game to the next level with this smoked ham pie recipe from acclaimed chef, Roberta Hall-McCannon. Tender ham hock, leeks, golden pastry and creamy sauce = pie perfection.
There’s a pie for every occasion in our pie recipes collection.
- 45g (24.5g saturated)
- 54.8g (6.7g sugars)
For the pastry
- 340g plain flour
- 170g salted butter, chilled and diced
- 4 medium free-range egg yolks
- 20g whole milk
For the filling
- 3 carrots, peeled and cut into 5cm chunks
- 1 onion, quartered
- 5 black peppercorns
- Bunch thyme
- 40g salted butter
- 2 tbsp wholegrain mustard
- 30g plain flour
- 50ml double cream
- Large bunch parsley, leaves picked and finely chopped
- 15cm cake tin (or thereabouts)
- Put the ham hocks in a large saucepan and cover with cold water. Bring to the boil, skimming any scum that rises to the top. Cut the leek in half where the white meets the green, then chop the green part into 5cm chunks (save the white for later). Once the water is boiling, add the green leek, carrots, onion, peppercorns and thyme. Cover and gently simmer the hocks for 2 hours until the meat is falling off the bone.
- Meanwhile, make the pastry. Mix the flour and butter together using a stand mixer with a paddle attachment (or your hands) until you can no longer see any pieces of butter – but try not to overwork the mixture too much. Add 2 of the egg yolks, milk and 50ml water and mix until it just comes together into a dough. Divide the dough into 2 pieces – one weighing roughly 350g, the other 200g – then wrap and keep in the fridge for at least 2 hours.
- Once the ham hocks are tender, strain the stock through a fine sieve into a bowl. Weigh out 400ml of the stock and set aside for later. Wait until the hocks are cool enough to handle, then pick the meat off them, discarding any bone, sinew or fat. Put the picked meat in a large bowl and set aside.
- Slice the reserved white part of the leek into quarters lengthways, then into 1cm pieces. Cook in 10g of the butter for 5 minutes until softened, then mix into the shredded ham along with the mustard. In the same pan, add the remaining 30g butter and allow to melt. Tip in the flour, then cook gently, stirring regularly, for 10 minutes.
- Gradually start adding the reserved ham stock to the roux, stirring constantly, until fully incorporated, then add the cream. Pour this sauce into the ham mixture until all the mixture is coated but it’s not swimming in liquid (you may not need all the sauce). Stir in the chopped parsley.
- Line a 15cm cake tin with baking paper, then pour the ham mixture into it. Flatten the top, then cover with another sheet of paper. Put in the fridge to set and firm up for at least 3 hours, or overnight.
- Once the pie filling has set, unwrap and roll the smaller piece of pastry out to around 3mm thick. Cut out a 20cm circle, then put it on a baking tray lined with baking paper. Beat the remaining egg yolks, brush the circle with a little egg wash, then roll the large piece of pastry out to the same thickness and cut out a 30cm circle. Reserve any trimmings for decorating the pie (if you like).
- Put the set disc of pie filling on top of the smaller pastry circle, then put the larger disc on top. Use your hands to mould the pastry around it, then crimp the 2 discs together to seal. Neaten up the edges, decorate the pie however you like, then brush liberally with the remaining egg wash.
- When ready to cook, heat the oven to 180°C fan/gas 6. Pierce a 1cm hole in the centre of the pie, then make a little funnel out of tin foil and pop it in – this will help the pie cook evenly without leaking and ensure any sauce that bubbles out of the top doesn’t spoil the pastry. Bake the pie for 40 minutes.
It might sound like a bit of a faff, but waiting for the filling to set into a disc is how you’ll get that beautiful disc-shaped pie. If you’re short on time it’s still delicious when made using a regular pie dish, but you’ll still need to ensure the filling is cold before it goes in the pastry to prevent sogginess.
The pie can be assembled entirely in advance up to a day ahead, then baked before serving. Any leftovers will keep in the fridge for up to 3 days.
Smoked ham hock is a very affordable cut which heavily delivers on flavour. They’re available online and from good butchers, but if you’re struggling to source one then you could use packs of cooked smoked ham batons or ready pulled ham hock (both available from supermarkets). You’ll need around 500g meat in total, plus 400ml of ham stock.
Rate & review
Or, how about...?
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter