Tom Kerridge served up a tasty chicken, ham and leek pie with hot water crust pastry on Tom Kerridge’s Fresh Start.
The ingredients for the filling: 3 bay leaves, 1 tsp black peppercorns, 5 sprigs thyme, 5 sprigs rosemary, 600ml chicken stock, 10 skinless, bone-in chicken thighs, 2 leeks, trimmed, and thickly sliced, 85g unsalted butter, 85g plain flour, 50ml double cream, 2 tbsp hot English mustard, 50g mature Cheddar, grated, 300g cooked smoked ham hock, flaked, 2 tbsp finely chopped flatleaf parsley, salt and white pepper.
For the hot water crust pastry: 750g plain flour, 1 tsp salt, 2 large free-range eggs, lightly beaten, 125g unsalted butter, diced, 125g lard, diced and 2 large free-range egg yolks, beaten with a pinch of salt, for glazing.
See Tom’s recipes in his book titled: Tom Kerridge’s Fresh Start: Kick start your new year. Eat well every day available from Amazon now.