Creamy Chicken & Ham Hock Pie With Garlic Mash

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle, then peel and slice the brown onion[s] 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 6-7 min or until softened

While the onion is cooking, cut the chicken breast[s] into large, bite-sized pieces

Strip the thyme leaves and chop finely, discarding the stems 

Dissolve 1/2 [1] Knorr chicken stock cube in 150ml [250ml] boiled water

Line a separate baking tray with non-stick baking paper

Unwrap the puff pastry and cut it into 2 [4] squares 

Score a 1cm border around the edge of the pastry with a knife

Crimp the borders with a fork and put the tray in the oven for 15-20 min or until puffed up and golden – these are your pie lids

Once the onion has softened, add the chopped chicken to the pan and cook for 3-4 mins further or until starting to brown

Add 1 tsp [2 tsp] flour with the Chinese rice wine, chicken stock, Dijon mustard and soft cheese and cook for 8-10 min further or until the sauce has thickened

Once thickened, stir through the ham hock and chopped thyme – this is your creamy chicken & ham hock filling

Meanwhile, peel and chop the potatoes into bite-sized pieces

Peel the garlic cloves

Add the potatoes and garlic to a pot of boiled water with a pinch of salt over a high heat and cook for 15 min or until fork-tender

Once done, drain and set aside to steam dry

Boil a kettle

Once the potatoes have been boiling for 10 min, add the Tenderstem broccoli and asparagus spears to a pot of boiling water and cook for 4-5 min or until tender with a slight bite

Drain and set aside until serving

Return the drained potatoes and garlic to a low heat and add a splash of milk and a large knob of butter

Mash until smooth, then season generously with salt – this is your garlic mash