Jersey Bean and Ham Hock Pie

**Prepare the Ham Hock and Beans:** Place the soaked Jersey beans and ham hock in a large pot. Cover with cold water, add the bay leaves, and bring to a boil. Reduce heat and simmer for 1.5 hours, or until the ham hock is very tender and the beans are nearly cooked. Skim off any scum that rises to the surface.

Remove the ham hock from the pot and set aside to cool slightly. Drain the beans, reserving approximately 300ml of the cooking liquid. Shred the ham hock, discarding the skin and bone. Set the shredded ham aside.

**Make the Filling:** In a large pan or pot, melt the Jersey butter over medium heat. Add the onion, carrots, celery, and leek (if using). Cook until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the chicken stock and reserved bean cooking liquid until smooth. Bring to a simmer, then stir in the Jersey milk and thyme sprigs.

Add the cooked Jersey Royal potatoes, shredded ham hock, and cooked Jersey beans to the gravy. Season with salt and pepper to taste. Simmer for 15-20 minutes, or until the gravy has thickened slightly and the vegetables are tender. Remove the thyme sprigs.

**Assemble the Pie:** Preheat the oven to 200°C (180°C fan/Gas Mark 6).

Pour the ham and bean filling into the pie dish. Roll out the puff pastry on a lightly floured surface to a size slightly larger than the pie dish.

Carefully place the pastry over the filling, pressing the edges to seal it to the rim of the dish. Trim off any excess pastry and crimp the edges to create a decorative border.

Brush the top of the pastry with the beaten egg. Cut a few slits in the pastry to allow steam to escape.

Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Let the pie cool for a few minutes before serving.

Serve hot with seasonal greens.