Roast Chicken, Ham Hock & Leek
Roast chicken, ham hock and leeks in a creamy white wine sauce with a fresh, flaky pastry case. Exclusive to Waitrose.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 200°C/180°C fan/gas mark 7.
- Remove pie from the box. For best results, brush the pastry with milk or whisked egg*.
- Place the pie on a tray in the centre of the oven and bake for 30 minutes until the pastry turns golden brown.
- Leave to stand for 4 minutes, before gently removing from the case. Be careful, it will be hot.
Make sure it’s piping hot throughout.
*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress.
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Ingredients
Chicken (28%), flour (wheat flour, calcium carbonate, iron, niacin, thiamin), milk, sustainable palm oil, cream (milk), leeks (6%), onions, white wine, rapeseed oil, smoked ham hock (2%) (pork, salt, preservatives: potassium nitrate, sodium nitrite, antioxidant: sodium ascorbate*), butter (milk), smoked bacon (2%) (pork, water, preservatives: potassium nitrate, sodium nitrite, sodium nitrate, antioxidant: sodium ascorbate*), Dijon mustard (water, mustard seeds, spirit vinegar, salt), wheat flour, salt, sunflower oil, cornflour, lemon juice, parsley, garlic purée, chicken stock (chicken, potato, water, yeast extract, salt, chicken fat), black pepper.
Secret ingredient: obsession
WARNING: Although we do our very best to take out all bones, some may remain. *Don’t worry, this is a part of the traditional curing method of smokedham hock and smoked bacon.
Nutritional
Informationper 100g
per pie
Energy
1451kJ
349kcal3917kJ
942kcalFat
22.3g
60.2g
(of which saturates)
9.2g
24.8g
Carbohydrate
29.8g
69.7g
(of which sugars)
1.7g
4.6g
Protein
11.5g
31.1g
Salt
0.90g
2.43g
Allergy Information
For allergens, including cerealscontaining gluten, see ingredients in bold. May contain nuts, peanuts and sesame.
Something
to drink?
To bring out the flavours in the pie, try serving with a delightfully dry cider – perhaps a chilled glass of scrumpy.
