Black Pudding, Ham Hock and Leek Pie
Black Pudding, Ham Hock and Leek Pie
Hot Water Pastry:
200g plain flour
50g strong flour
Pinch salt
50g butter
50g lard
125ml boiling water
Combine the flour and salt and rub in the butter.
Mix the boiling water and lard in a saucepan and heat until the lard melts.
Pour the lard mixture onto the flour mixture and stir until it all comes together.
Wrap in cling and chill.
Butter 6 metal ring moulds or ramekins.
Filling:
1 ham hock
2 sticks celery, chopped
1 onion, peeled and quartered
Place the ham in a pan and cover with cold water.
Add the celery and onion and bring to the boil.
Simmer until fork tender – about 2 hours.
Rest for 10 minutes then shred the meat from the bone.
Add the onion and celery and set aside.
1 onion, chopped
200g diced black pudding
1 tablespoon cooking oil
1 large leek, split, washed and chopped
25g butter
100ml cream
1 tablespoon wholegrain mustard
Fry the onion in the oil until golden and add the pudding.
Cook for 1 minute then add to the ham mixture.
Cook the leek in the butter until soft and add the cream.
Bring to the boil and cook to spoon coating consistency.
Add the mustard. Mix into the ham and pudding mixture.
Set oven to 180oc.
Roll out 2 thirds of the pastry and cut out circles that will fill the moulds. Lightly oil the moulds and press the pastry into the bottoms and press in the edges.
Fill with the filling – press in well.
Brush around the edge with egg yolk.
Roll out pastry trimmings and remaining pastry and cut out tops.
Press onto the moulds and crimp the edges.
Brush with egg yolk and bake for 20 minutes.
Serve with hot or cold with mustard and pickles.
