Use ready-rolled puff pastry for a fuss-free, midweek masterpiece – fill this pie with pulled ham hock and a creamy, herby sauce

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:30 minutes – 35 minutes
• Straightforward
• Serves 4

• Freezable (unbaked)

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Components

• 50g butter
• 1 onion, chopped
• 2 celery sticks, chopped
• 50g plain flour
• 600ml milk
• 90g pack pulled ham hock
• small pack tarragon, leaves solely, chopped
• 1 egg, overwhelmed
• 320g pack ready-rolled puff pastry
• cooked peas, to serve

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Technique

• STEP 1

  Warmth oven to 200C/180C fan/fuel 6. In a shallow casserole dish, soften the butter over a medium warmth on the hob. Add the onion and celery, and fry gently to melt. Add the flour and stir to coat the greens. Slowly add the milk, stirring rather well after every addition, ensuring there aren’t any lumps of flour earlier than you add the subsequent splash of milk. As soon as all of the milk has been added, convey to a simmer to thicken, then fold within the ham hock and the tarragon. Season to style, then add about half the overwhelmed egg.

• STEP 2

  Reduce a circle of puff pastry 2cm wider than the highest of the pan and pop it onto seal within the filling beneath, folding the sides to create a crust. Reduce the off-cuts of pastry into tough strips and use them to brighten the highest. Brush the pastry with the remaining egg and bake within the oven for 25 minutes or till the pastry is golden and crisp. Serve with peas.