Ham Hock & Pea

Tom sources all our free range pork from Devon farms. The ham hocks are cooked slowly for a long period, when braised overnight this produces a beautifully soft and succulent ham. The stock from the braise is also used in the Bechamel based sauce, with generous helpings of fresh parsley for good measure. A classic combination, ham & pea is excellent in the summer served cold with piccalilli or on a cold winters night with buttery mash and seasonal veg, a truly versatile pie!    


Ham Hocks (Pork leg minimum [80%], Salt [2.8%], Water (added) [<5%], Sugar [<0.2%], Preservatives: Sodium Nitrate E250 and Sodium Nitrate E251, Antioxidant: Ascorbic Acid E301 ) (23%), Water, Wheat Flour, Peas (9%), Onion, Carrot, Butter (4.5%), N.H Veg Marg, Celery, Cream, Milk, Vegetable Oil, Egg Yolk, Lemon Juice Parsley, Salt, Mustard, Pepper. Pastry Lid (22%): Wheat Flour, Vegetable Shortening, Baking Powder, Salt.

Allergen advice: contains celery, egg, wheat gluten, milk, mustard
One of the signature characteristics of my pies is the tasty, buttered short-crust pastry. It is very thin, with a crispy, golden glaze on the top layer.
- Tom
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