Smoked ham hock pie recipe, with leek and wholegrain mustard

Name: Smoked ham hock pie recipe, with leek and wholegrain mustard
Total time: 140 min
Ingredients: 500 g plain flour – 500g; 250 g salted butter (cold and diced small); 50 g egg yolk; 30 g milk; 80 g water; 2 smoked ham hocks; 3 carrots (peeled and cut into approx. 5cm pieces); 1 onion (peeled and cut into 4 pieces); 1 leek (separate the green and white, cut the green into 5cm pieces, put the white to one side for later); 5 black peppercorns; 1 bunch thyme; 2 tbsp wholegrain mustard; 30 g plain flour; 30 g butter; 50 ml cream; 40 g parsley (leaves picked and chopped small); 40 g egg yolk

www.thelondoneconomic.com

A refined, sandwich inspired smoked ham hock pie recipe with leek and wholegrain mustard, from chef Roberta Hall McCarron.

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Ingredients

500 g plain flour – 500g
250 g salted butter (cold and diced small)
50 g egg yolk
30 g milk
80 g water
2 smoked ham hocks
3 carrots (peeled and cut into approx. 5cm pieces)
1 onion (peeled and cut into 4 pieces)
1 leek (separate the green and white, cut the green into 5cm pieces, put the white to one side for later)
5 black peppercorns
1 bunch thyme
2 tbsp wholegrain mustard
30 g plain flour
30 g butter
50 ml cream
40 g parsley (leaves picked and chopped small)
40 g egg yolk