Ham & tarragon pot pie

Ham & tarragon pot pie

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(5 ratings)

Prep: 20 mins Cook: 30 mins - 35 mins


Serves 4
Use ready-rolled puff pastry for a fuss-free, midweek masterpiece - fill this pie with pulled ham hock and a creamy, herby sauce

Nutrition and extra info

  • unbaked

Nutrition: per serving

  • kcal579
  • fat34g
  • saturates18g
  • carbs48g
  • sugars10g
  • fibre1g
  • protein19g
  • salt1.7g


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, chopped
  • 50g plain flour
  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 90g pack pulled ham hock
  • small pack tarragon, leaves only, chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 320g pack ready-rolled puff pastry
  • cooked peas, to serve



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…


  1. Heat oven to 200C/180C fan/gas 6. In a shallow casserole dish, melt the butter over a medium heat on the hob. Add the onion and celery, and fry gently to soften. Add the flour and stir to coat the vegetables. Slowly add the milk, stirring really well after each addition, making sure there are no lumps of flour before you add the next splash of milk. Once all the milk has been added, bring to a simmer to thicken, then fold in the ham hock and the tarragon. Season to taste, then add about half the beaten egg.

  2. Cut a circle of puff pastry 2cm wider than the top of the pan and pop it onto seal in the filling underneath, folding the edges to create a crust. Cut the off-cuts of pastry into rough strips and use them to decorate the top. Brush the pastry with the remaining egg and bake in the oven for 25 mins or until the pastry is golden and crisp. Serve with peas.

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Comments, questions and tips

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31st Jan, 2016
So tasty! For a novice chef, easy to make - despite going ad lib with the quantities! Used about 100g per person of thickly cut ham from the deli counter. All plates cleared and definitely will be making again!
27th Oct, 2015
I used 110g packet of ham hock and added chopped fennel bulb- fine for 4 servings. I wouldn't put the pastry scraps on top again though, as it stopped the pastry underneath cooking so well. Tasty and easy to make, so will do it again.
martin@redpepper.ie's picture
14th Oct, 2015
Fair comment... also, 'small bag' is a bit vague with regards to the Tarragon. It would help to put a bit more of an estimate in. I will try it though!
6th Oct, 2015
Just read about the ingredients and can't believe that it says 90 g of ham hock. For four people? This must be a mistake. I will make it with at least 250 g of had hock and also will add carrots for my one taste. Just celery sticks I find a bit blend.
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