Ham & tarragon pot pie
- Miriam Nice
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Serves 4
Easy
Prep: 20 mins
Cook: 30 mins - 35 mins
A star rating of 5 out of 5.5 ratingsRate
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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)
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Ingredients
Nutrition
Units:
MetricUS
-
50g butter
-
1 onion
chopped
-
2 celery sticks
chopped
-
50g plain flour
-
600ml milk
-
90g pack pulled ham hock
-
small pack tarragon
leaves only, chopped
-
1 egg
beaten
-
320g pack ready-rolled puff pastry
-
cooked peas
to serve
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Nutrition: per serving
- kcal579
- fat34g
- saturates18g
- carbs48g
- sugars10g
- fibre1g
- protein19g
- salt1.7g
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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.
Recipe from Good Food magazine, September 2015
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A star rating of 5 out of 5.5 ratings
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