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
Serves 4
50g butter1 onion, chopped2 celery sticks, chopped50g plain flour600ml milk90g pack pulled ham hocksmall pack tarragon, leaves only, chopped1 egg, beaten320g pack ready-rolled puff pastrycooked peas, to serve
STEP 1Heat 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 2Cut 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.
