Bighams – delicious handmade meals for two

1. Preheat your oven to 220°C/200oC fan/ gas mark 7.
2. Remove all packaging, leaving the pies in their ramekins. For best results, brush the pastry with milk or whisked egg*.
3. Place the ramekins on a tray in the centre of the oven and bake for 25 to 30 minutes until the pastry turns golden brown.
4. Leave to stand for 4 minutes before serving in their ramekins. Be careful, they’ll be hot. Make sure your pies are piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.
*Don’t worry, they taste just as good without doing this.
It just makes them look even better if you want to impress!

Serving Suggestion

Delicious with mashed potato and seasonal veg.

• Chicken and smoked ham hock pie filling (65%)
• Puff pastry lid (35%)

Chicken and ham filling is made from: fresh chicken (42%), fresh parsnip, smoked ham hock (9%), fresh white onion, whipping cream, fresh milk, white wine, butter, wheat
flour, sunflower oil, chicken stock, garlic puree, sugar, salt.
Puff pastry lid is made from: wheat flour, vegetable oil, water, butter, salt.
Smoked ham hock is made from: pork, water, preservatives (sodium nitrite and potassium nitrate*), salt.
Chicken stock is made from: chicken bones, meat and fat, water, salt.
*Don’t worry, this is part of the traditional curing method of ham hock.

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This recipe contains milk and gluten. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.
WARNING: Although we do our best to take
out all the bones, some may remain.