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Ham & tarragon pot pie

Contains pork – recipe is for non-Muslims only
Use ready-rolled puff pastry for a fuss-free, midweek masterpiece - fill this pie with pulled ham hock and a creamy, herby sauce

  • Prep: 20 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 579
  • Carbohydrates 48
  • Saturated Fat 18
  • Sugar 10
  • Protein 19
  • Fat 34
  • Fibre 1
  • Salt 1.7

Nutrition per serving

  • Calories 579
  • Carbohydrates 48
  • Saturated Fat 18
  • Sugar 10
  • Protein 19
  • Fat 34
  • Fibre 1
  • Salt 1.7

Ingredients

  • 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

Method

  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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