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Ham & tarragon pot pie

Ham & tarragon pot pie

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 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

  • Freezable (unbaked)
Nutrition: per serving
NutrientUnit
kcal579
fat34g
saturates18g
carbs48g
sugars10g
fibre1g
protein19g
salt1.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2015

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Overall rating

Rating: 5 out of 5.5 ratings
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