Filling
- 4 chicken legs
- 2 smoked ham hocks
- 1 onion
- 2 carrots
- 1 celery stalk
- 3 garlic cloves
- 1 leeks
Chicken, Smoked Ham Hock and Philly Suet Pie
Chicken, Smoked Ham Hock and Philly Suet Pie
140 min
Add a classic to pub and restaurant menus with our Chicken, Ham Hock and Philly Pie. With the creaminess of Philly and a fantastically balanced flavour, you can't go wrong with this dish on your specials board.
A recipe developed exclusively for Philadelphia Professional by Jonny Pons.
Serves - 12
Ingredients
Sauce
- 125 g butter
- 125 g plain flour
- 700 ml ham hock braising stock
- 200 g Philadelphia Original
- 10 g tarragon, chopped
- 500 g self raising flour
Suet Pastry
- 250 g suet
- 5 g salt
- 315 ml water
Method
Pie Filling
1. Place the ham hock in a pan with the stock vegetables and cover in water.
2. Cling film the pan twice and then add two layers of tin foil. Braise in the oven overnight on 100 °C.
3. Once cooked, remove from the stock and leave to cool just enough that you can handle them, pick the meat off the bone, discarding the bones, skin and fat. Pass the cooking stock and leave to one side.
4. Season the skin of the chicken legs and roast at 190 °C for 45 minutes, or until cooked depending on the size of the legs. Once cooked, leave to cool and pick the meat off the bone, once again discarding the bones and skin.
5. Make the sauce for the pie by melting the butter in a pan, then add the plain flour, slowly adding the stock, whisking in between. Remove from the heat and add the Philadelphia, letting it melt slowly into the sauce.
6. Mix just enough sauce through the ham hock and chicken so that the meat is covered and finish with the tarragon. Put in the fridge to cool completely.
Suet Pastry
7. Place all the dry ingredients into a stand mixer with the paddle attachment, turn the mixer on slow and start to add the water slowly. Bring to a dough, being careful not to over mix. You should be able to see specs of the suet throughout the dough.
8. Wrap in cling film and leave to rest in the fridge for at least an hour.
Building the Pie
9. Grease your desired mould (metal or plastic as the pies are steamed).
10. Roll the pastry out to 4 mm, using a ring cutter bigger than the mould and line moulds leaving overhang around the edge.
11. Fill to the top with filling, then cut another disc of pastry for the lid and attach with water. Crimp edges, pierce a small hole in the top and trim off the excess pastry off.
12. Once all the pies are made, steam for 60 minutes and leave to cool in the fridge.
13. Once cooled, remove the pies from the mould.
Finishing
14. Put the pie on a lined tray and bake at 190 °C for 15-20 minutes until golden and the centre is hot when probed.
15. Heat up your jus/sauce and serve the pie with summer vegetables, spinach and finish with jus over the top.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
