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Honey Mustard Gravy with Toad-in-the-hole

INGREDIENTS

Pastry

  • 175ml cold water
  • 175g butter block, frozen in foil overnight
  • 350g plain flour
  • 100g mature cheddar cheese
  • 1⁄2 teaspoon salt

Honey Vegetables

  • 1 medium sweet potato
  • 2 medium carrots
  • 2 medium parsnips
  • 1⁄4 cup honey
  • salt and pepper to season

Honey & Mustard Ham Hock Pie

  • 200g shredded ham hock
  • 100g potatoes, cut into cubes
  • 30g butter
  • 90g shallots
  • 1 tablespoon honey
  • 25g pain flour1 tablespoon mustard
  • 100ml milk
  • 75ml water
  • 1⁄2 beaten egg salt and pepper

INSTRUCTIONS

Making the Pastry

  1. To make the pastry, put the flour and salt into a bowl and grate the frozen butter block into the bowl (if the butter starts to clump together, dip the end of the block into the flour mix).
  2. Grate the cheese into the bowl and use a cutlery knife to lightly stir the mixture together.
  3. Stir in 100ml cold water to bring the pastry dough together. Wrap the pain cling film and chill in the fridge for 30 minutes.

Making the Honey Roasted Vegetables

  1. Whilst the pastry is chilling, make the honey roasted vegetables. Preheat the oven to 200 ̊c. Peel the sweet potatoes, parsnips and carrots and cut into 1⁄2 inch pieces.
  2. Place the vegetables in a bowl and add the honey, then season with salt and pepper.
  3. Toss the vegetables in the honey until they are coated. Place the vegetables in the oven and roast for 1 hour (they will be brown at the edges and tender when pierced with a knife).

Making the Pie Filling

  1. Cook the potatoes in a pan of boiling water for 7 minutes then drain.
  2. In another pan, melt the butter on a medium heat. Chop the shallots using a knife into thick strips and add them to the pan.
  3. Cook on a low heat for 10 minutes, shaking the pan to roll the shallots in the butter (the shallots will be tender and golden).
  4. Once the shallots are tender, scoop out of the pan and add them to a separate bowl. Add the shredded ham hock to the bowl and mix gently together.
  5. Add the flour to the remaining butter in the pan to make a paste, stirring the mix frequently.
  6. After 1 minute, add a splash of milk to the pan and stir until the mix is smooth.
  7. Continue adding the milk to the pan, small amounts at a time, and stirring well after each addition until you have a very thick smooth sauce.
  8. Add 150ml water to the thick sauce and mix until combined (the sauce will become the consistency of double cream).
  9. Season the sauce with salt and pepper. Stir in the ham, potatoes, shallots, mustard, and honey, season with salt and pepper, then leave to cool for 5 minutes.
  10. Stir in the ham, potatoes, shallots, mustard, and honey, season with salt and pepper, then leave to cool for 5 minutes.

Assembling and cooking the dish

  • Heat the oven to 180 ̊c and remove the pastry from the fridge. Divide the pastry into 2 balls, one a little larger than the other, and keep the smaller ball wrapped up until later.
  • On a lightly floured work surface, roll out the larger dough ball with a floured rolling pin until it is around 0.3cm thick (thickness of a pound coin).
  • Line a 23cm cake tin or metal pie plate with this pastry. Fill the pastry case with the pie filling and brush the pastry edges with the beaten egg.
  • Roll out the remaining pastry (the smaller dough ball) to 0.3cm thickness and lay over the top of the pie filling.
  • Trim the excess pastry edges using a knife and crimp the sides of the pie using a cutlery fork.
  • Brush the pie with the beaten egg and put 2 steam holes in the top of the pie with a sharp knife.
  • Bake the pie for 45-50 minutes until crisp and golden.
  • Heat the honey roasted vegetables in the oven for 5 minutes.
  • Plate up with the pie and honey roasted vegetables. Tuck in and enjoy!
Rate This Recipe
Rated 3.8 out of 5