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
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