Chicken and ham hock pies

Now the cold Autumn weather has arrived, I've started to crave warm comfort food such as casseroles and pies. I don't know what it is about the weather but nobody ever craves a salad when the weather is cold!

Well these pies are sure to warm you up on a cold evening, made with just four ingredients, (including two of my favourite foods, pate and pie!) they're really easy to make too.


500g packet of shortcrust pastry (or make your own!)
200g packet of ham hock
1 tub of Castle MacLennan Chicken Liver Pate with Scottish heather honey (available at supermarkets nationwide)
100g of caramelised onion or beetroot chutney

- Preheat oven to 200C
- Roll out the pastry so slightly thinner than a pound coin. Cut out x8 9cm circles of pastry for the bases and x8 7cm circles for the tops of the pies
- Take a muffin tray and brush the moulds with a little oil. Push the pastry bases into the muffin cases.
- Drop a tablespoon of the ham hock into the base of each pie; you want it to be about half full
- Spread a thin layer of chicken Pate using about half a tablespoon on each pie. Then drop the same amount of chutney on top
- Brush the outer edge with milk/egg and add a pastry lid. Pinch the sides to seal and make a small hole in the top
- Cook for 20-25 minutes or until the top is golden brown

For more information and delicious recipes using Castle MacLennan Pate visit


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