Honey & Mustard Ham Hock Pie with Flaky Cheese Pastry Recipe

Preheat the oven to 180°C (350°F).

In a large pot, heat olive oil over medium heat and sauté the onion and garlic until soft and translucent.

Add the ham hock to the pot and sear it on all sides until browned.

In a small bowl, mix together honey and Dijon mustard. Brush the ham hock with the mixture.

Pour the stock into the pot and add thyme sprigs. Season with salt and pepper.

Cover the pot with a lid and transfer it to the oven. Bake for 1.5 to 2 hours or until the ham hock is tender and falling off the bone.

Remove the ham hock from the pot and shred the meat, discarding any fatty bits and bones. Set aside.

Increase the oven temperature to 200°C (400°F).

In a food processor, combine flour, butter, and grated cheddar cheese. Pulse until the mixture resembles breadcrumbs.

Add cold water to the mixture, a tablespoon at a time, until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

Roll out the pastry on a lightly floured surface and line a 9-inch pie dish with it. Trim the edges.

Fill the pie dish with the shredded ham hock.

Roll out the remaining pastry and cover the pie, pressing the edges together to seal. Cut a few slits on the top for steam to escape.

Brush the pie with beaten egg wash.

Bake the pie in the preheated oven for 30-35 minutes or until the pastry is golden brown.

Remove from the oven and let it cool slightly before serving.

Serve the Honey & Mustard Ham Hock Pie with Flaky Cheese Pastry hot and enjoy!