Ham hock, chicken and artichoke pithivier
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 6–8
- Dietary
- Nut-freePregnancy-friendly
This pithivier is comfort food at its best and is served with a creamy mustard sauce.
Ingredients
For the pithivier
- chicken thighs: 2 poached chicken thighs, meat shredded into large pieces
- ham: 150g/5½oz cooked ham hock, meat chopped into large pieces and cooking water reserved
- tarragon: 1 tsp chopped fresh tarragon
- chervil: 1 tsp chopped fresh chervil
- parsley: 1 tsp chopped fresh parsley
- shallots: 2 shallots, finely chopped
- Jerusalem artichokes: 4 cooked Jerusalem artichokes, roughly chopped
- garlic: 1 garlic clove, crushed
- Savoy cabbage: 2 Savoy cabbage leaves, blanched and refreshed
- puff pastry: 500g/1lb 2oz puff pastry, divided in two and rolled into 15cm diameter circles
- egg: 1 free-range egg, beaten
- black pepper: salt and freshly ground black pepper
For the sauce
- chicken stock: 100ml/3½fl oz chicken stock
- double cream: 100ml/3½fl oz double cream
- Dijon mustard: 1 tsp Dijon mustard
- wholegrain mustard: 1 tsp wholegrain mustard
- white wine vinegar: 1 splash white wine vinegar
- black pepper: salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
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.
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.
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.
Cut the pie into slices and serve with the sauce.
