Jersey Bean and Ham Hock Pie

A hearty and comforting pie filled with creamy Jersey beans, tender ham hock, and seasonal vegetables in a rich gravy, all encased in a flaky pastry crust. Made with local Jersey ingredients.

Prep Time

30 minutes

Total Time

2 hours

Calories

735 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.47/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Pork

Mood:

Comfort Food

Ingredients

Servings

250gDried Jersey Beans(Soaked overnight)

£2.50

1Smoked Ham Hock(Approx. 1kg)

£3.50

2Bay Leaves

£0.20

1Onion(Large, chopped)

£0.50

2Carrots(Medium, chopped)

£0.30

2Celery Stalks(Chopped)

£0.40

1Leek(Large, sliced (seasonal alternative))

£0.80

2clovesGarlic(Minced)

£0.15

50gPlain Flour

£0.10

500mlChicken Stock

£0.80

150mlJersey Milk

£0.45

2sprigsFresh Thyme

£0.60

25gJersey Butter(For the gravy)

£0.35

To tasteSalt

£0.05

To tasteBlack Pepper

£0.10

300gJersey Royal Potatoes(Peeled and cubed)

£2.20

375gPuff Pastry(Ready-made or homemade)

£1.50

1Egg(Beaten, for egg wash)

£0.30

Total Cost

£14.80

£2.47 per serving

Instructions

1.
**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.
2.
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.
3.
**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.
4.
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.
5.
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.
6.
**Assemble the Pie:** Preheat the oven to 200°C (180°C fan/Gas Mark 6).
7.
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.
8.
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.
9.
Brush the top of the pastry with the beaten egg. Cut a few slits in the pastry to allow steam to escape.
10.
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.
11.
Serve hot with seasonal greens.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

735 kcal / 3075 kJ

Carbs

66g

25% of RDA

Fat

38g

54% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

10 g

11% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Soaking the dried beans overnight helps to reduce cooking time and improve digestibility.

If you can't find dried Jersey beans, substitute with other dried white beans such as cannellini or haricot beans.

Feel free to add other seasonal vegetables to the filling, such as parsnips, swede, or mushrooms.

For a richer flavour, use a combination of chicken and vegetable stock.

If you want a deeper flavour to the gravy, add a tablespoon of Worcestershire sauce.

To prevent the pastry from burning, you can cover the pie with foil during the last 10-15 minutes of baking.

The pie can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking from cold.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large Pot

Oven

Pie Dish (approx. 23cm)

Rolling Pin

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...