Ham Hock & Piccalilli Picnic Pie
Shredded English ham hock topped with our own piccalilli wrapped in traditional, hot-water crust pastry. Picnic perfection.
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Tell Me More
- A buffet and picnic essential
- Made with a traditional hot water crust pasty – like the one you find on a traditional pork pie
- The lovely sweet and sour yellow piccalilli is made from scratch by our chefs
Try it With:
- This makes for incredible picnic fare, leave until completely cool and slice with a very sharp knife, the wrap up the individual slices in silver foil
- If you’re hosting a party, cut it into smaller slices and serve as part of a traditional buffet spread
- For a hearty summer’s lunch, serve with a salad of rocket, raw courgette ribbons, shaved Parmesan and a dressing of fresh lemon juice
How We Make It At Our Kitchen
- Hot water crust pastry is a first for us in the COOK Kitchen. This traditional pastry is shorter and crisper than shortcrust – perfect for pies that are served cold
- For the piccalilli, we cook red onions, apples and cauliflower florets with a blend of spices including turmeric and some English mustard, then boil it up with vinegar and sugar
- We mix shredded ham hock with lots of parsley and chives and layer it up with the piccalilli to make the centre of the pie, then wrap in pastry
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 950 | 2,185 |
| Energy (cal) | 227 | 522 |
| Protein (g) | 9.4 | 21.6 |
| Carbohydrate (g) | 21.7 | 49.9 |
| of which: sugars (g) | 4 | 9.2 |
| Fat (g) | 11.4 | 26.2 |
| of which are saturates (g) | 5.6 | 12.9 |
| Fibre (g) | 1.2 | 2.8 |
| Sodium (g) | 0.5 | 1.17 |
| Salt (g) | 1.25 | 2.925 |
Please Note: The details above are correct as of 30 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Hot-Water Crust Pastry (43%) [Wheat Gluten, Milk], Ham Hock (19%), Silverskin Onions, Cauliflower, White Wine Vinegar [Sulphites], Demerara Sugar, Bramley Apples, Red Onions, Wheat Flour, Rapeseed Oil, Free Range Pasteurised Egg Yolk, Parsley, Chives, Mustard Seeds, Garlic, Mustard Powder, Fennel Seeds, Turmeric, Salt, Ground Ginger [Sulphites], Chilli Flakes.
Hot-Water Crust Pastry contains: Wheat Flour, Water, Butter. White Wine Vinegar contains: Wine, Antioxidant: Sulphur Dioxide. Wheat Flour contains: Wheat Flour, Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1). Ham Hock contains: Pork Leg, Salt, Stabilisers: Penta Sodium Tri-Phosphate & Di-Sodium Di-Phosphate, Sugar, Yeast Extract, Dextrose, Sodium Nitrite, Acidity Regulator: Sodium Citrates, Antioxidant: Sodium Ascorbate, Flavouring.
Please Note: The details above are correct as of 30 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 8
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 45 mins.
Please Note: The details above are correct as of 30 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Milk, Eggs, Mustard, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 30 October 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
