Ham hock, cauliflower and cheese pie
Ham hock is wonderful in a cauliflower cheese, and we’ve taken things one step further by putting everything inside a pie! We use the leaves of the cauliflower too, as they’re tasty and add their lovely green colour to the filling. Serve this pie with some mashed potatoes and peas, or a herb-flecked potato salad. You could also make your own shortcrust pastry.
Ingredients
Metric
Imperial
- 500g of cauliflower, trimmed into small florets and leaves reserved
- 100g of cauliflower leaves, try to pick the smaller ones
- 2 leeks, washed, trimmed and finely sliced
- 600ml of whole milk
- 70g of butter, plus extra for cooking the leeks
- 70g of Doves Farm Plain White Flour
- 200g of cheddar, grated
- 1 tbsp of English mustard
- 400g of ham hock, cooked and shredded
- 500g of shortcrust pastry
- 1 egg, beaten, for glazing
Method
Set up a steamer and steam the cauliflower florets and their leaves for 8 minutes, until just tender. Allow them to steam dry on a plate (they shouldn’t be fully cooked through at this stage)
- 500g of cauliflower, trimmed into small florets and leaves reserved
- 100g of cauliflower leaves, try to pick the smaller ones
Heat a frying pan and add a knob of butter, and cook the leeks until soft, 15–20 minutes
- 2 leeks, washed, trimmed and finely sliced
Make the béchamel by gently heating the milk in a saucepan. In a separate saucepan, melt the butter. Once foaming, add the flour and cook out, stirring constantly for a few minutes
- 600ml of whole milk
- 70g of butter, plus extra for cooking the leeks
- 70g of Doves Farm Plain White Flour
Gradually add the warmed milk to the flour mixture, whisking constantly. Once all the milk has been added, continue to cook, stirring, for 5 minutes, then remove from the heat. Add the Cheddar and mustard and continue cooking and stirring until the cheese has melted. Season and set aside
- 200g of cheddar, grated
- 1 tbsp of English mustard
Combine the béchamel with the leeks, cauliflower, cauliflower leaves and the ham hock and mix well
- 400g of ham hock, cooked and shredded
Preheat the oven to 200°C/180°C fan/gas mark 6
Roll out two thirds of the pastry, and line the pie dish. Roll out the remaining pastry to make the lid
- 500g of shortcrust pastry
Fill the pie, topping with the lid and make a hole in the top for steam to escape. Crimp the edges using your fingers. Glaze with egg
- 1 egg, beaten, for glazing
Bake for 45 minutes, until golden brown
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