Honey & mustard ham hock pie with flaky cheese pastry

Honey & mustard ham hock pie with flaky cheese pastry

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(4 ratings)

Prep: 50 mins Cook: 4 hrs, 10 mins plus chilling and overnight freezing

More effort

Serves 6 - 8
Slow-cooked tender ham, potatoes and shallots are enclosed in cheesy cheddar pastry - invest in a pie plate or tin for a crisp base

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal1003
  • fat59g
  • saturates28g
  • carbs56g
  • sugars10g
  • fibre5g
  • protein59g
  • salt7.2g
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  • 2 ham hocks, about 3kg/6lb 8oz in total
  • 4 bay leaves
  • 1 tbsp whole peppercorns
  • 400g potatoes, cut into bite-sized cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter



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

  • 350g shallots



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 75g plain flour
  • 1 tbsp dried English mustard powder
  • 400ml milk



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

  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 egg



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

  • green vegetables, to serve (optional)
  • gravy, to serve (optional)



    A thickened sauce made from the juices that ooze from meat and/or vegetables as they cook. Most…

For the pastry

  • 175g butter, frozen in foil overnight



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

  • 350g plain flour, plus extra for dusting
  • 1½ tbsp English mustard powder
  • 100g mature cheddar


  1. For the pastry, wrap the butter in foil and place in the freezer the night before you need it. Put the ham hocks, bay leaves and peppercorns in a large pan. Cover with water and a lid, and simmer for 3 hrs or until really tender – you may need to top up the water level during cooking. (Alternatively, cook in a slow cooker for 6-8 hrs.) Leave to cool in the liquid, then chill overnight if you have time.

  2. To make the pastry, tip the flour into a big bowl with 1/2 tsp salt and the mustard powder. Hold the butter block in the foil (peeling back a little at a time as you need to) and coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often – this helps to stop all the butter clumping together. Grate in the cheese too. Use a cutlery knife to lightly stir together, then stir in 175-200ml cold water to bring the dough together. Wrap in cling film and chill for 30 mins.

  3. Meanwhile, cook the potatoes in a pan of boiling water for 8 mins or until just cooked, then drain. Melt the butter in another large pan and add the shallots. Cook gently for 10-15 mins until tender and golden, shaking the pan now and then to roll them around in the butter. While they cook, drain the ham hocks, reserving the cooking liquid – the meat should be nice and tender. Shred with two forks, discarding the fat and bones.

  4. When the shallots are tender, scoop them out of the pan and add to the ham. Add the flour and mustard powder to the butter, stirring around the pan to make a paste. Cook for 1-2 mins, then splash in a little of the milk, stirring until smooth. Continue adding the milk, bit by bit, stirring well after each addition, until you have a very thick, smooth sauce. Add enough of the ham’s cooking liquid to thin the sauce to a double cream consistency, about 300ml. Taste and season with pepper – it should be salty enough from the ham stock, but add a little extra if it needs it. Stir in the ham, potatoes, shallots, wholegrain mustard, honey and parsley, then leave to cool.

  5. Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf to heat up. Remove the pastry from the fridge. Divide into 2 balls, one a little larger than the other – keep the smaller one wrapped until later. On a lightly floured surface, roll out the large ball of dough to the thickness of a £1 coin. Use this to line the base of a 23cm metal pie plate or shallow cake tin. Fill with the pie filling, then brush the edges with a little beaten egg. Roll out the remaining pastry, lay over the top, then trim the excess. Crimp the sides of the pie, if you like. Brush with more egg wash and poke 2 steam holes in the top with a sharp knife. Place the pie on the hot baking sheet and bake for 45-50 mins until crisp and golden. Serve piping hot with green veg and gravy, if you like.

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Comments, questions and tips

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12th Dec, 2014
Made this as my daughter's welcome home dinner after her first term at uni - it totally hit the spot! Don't try to do it in a rush (or with water from a burst pipe dripping through the kitchen ceiling, like I had to!!) but enjoy making it and enjoy the very satisfied looks round your dinner table! Delicious - and well worth the calories!!
27th Oct, 2014
This is the first pie I have ever made. It is a bit of work but totally worth it! I made the filling the day before (adding two chicken breasts too) and just assembled the pie the following day. The pie pastry is scumptious with the added cheese. I will certainly be making this many more times.
14th Oct, 2014
This pie is delicious. A bit of work, but well worth the effort. Crispy pastry, nice filling with a very tasty creamy sauce. I did cheat a little - I used ham hock from the deli to save on time.
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