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Ham hock, chicken and artichoke pithivier

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 6–8

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pithivier

  • 2 poached chicken thighs, meat shredded into large pieces
  • 150g/5½oz cooked ham hock, meat chopped into large pieces and cooking water reserved
  • 1 tsp chopped fresh tarragon
  • 1 tsp chopped fresh chervil
  • 1 tsp chopped fresh parsley
  • 2 shallots, finely chopped
  • 4 cooked Jerusalem artichokes, roughly chopped
  • 1 garlic clove, crushed
  • 2 Savoy cabbage leaves, blanched and refreshed
  • 500g/1lb 2oz puff pastry, divided in two and rolled into 15cm diameter circles
  • 1 free-range egg, beaten
  • salt and freshly ground black pepper

For the sauce

  • 100ml/3½fl oz chicken stock
  • 100ml/3½fl oz double cream
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 splash white wine vinegar
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. To make the pithivier, place the chicken, ham, herbs and shallots in a bowl. Season with salt and pepper, add the artichokes and garlic and mix again. Add a spoon or two of ham cooking water to loosen.

  3. Spoon the mixture onto a cabbage leaf and top with another. Lay this on top of one circle of puff pastry. Top with the other piece of pastry and push the edges of the pastry together to seal. Brush the pithivier with the egg. Bake for 15–20 minutes, or until the pastry is golden-brown.

  4. To make the sauce, bring the stock to the boil in a saucepan and add the cream and mustards. Season with salt and pepper and add the vinegar.

  5. Cut the pie into slices and serve with the sauce.

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