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Chicken and Ham Hock Pretzel Pies
found in Mains - Meat Dishes

Serves:    4  
icon  11 SPs    icon Nut Free

Prep: 15 minutes
Cook: 20 minutes

Difficulty:     
Challenging

Made these delicious pies this evening. Making your own pretzels from scratch is a bit of a faff so not good for a quick easy meal, but worth the effort when you have time

Ingredients  scales
Directions

1
Put the bread flour in a bowl of a freestanding mixer. Combine warm water with the yeast, sugar and half the oil, and add to the flour. Mix for 5 minutes, until you have a smooth dough. Put in a bowl misted with cooking spray, cover and let rise in a warm place for 1 hour, or until doubled in size.
2
Meanwhile, in a large frying pan, gently fry the onion in the remaining oil for 3-4 minutes, until soft. add the chicken and fry for 2-3 minutes. Add the plain flour and cook for 1-2 minutes, stirring. Gradually add the stock, stirring well between each addition, to make the lump-free sauce. Simmer gently until the sauce starts to thicken, then add the creme fraiche, ham, peas and thyme. Set aside.
3
When the dough has risen, tip it onto a floured surface and divide into four equal portions. Roll each one into a long sausage, then form a U shape. Cross the ends over each other twice, fold the U down to sit on the two ends, and press the ends in to secure. Leave to rise for 30 minutes.
4
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Divide the pie filling between round pie dishes. Bring water to the boil and add the bicarbonate of soda. Return to the boil and gently poach the pretzels, two at a time, for 1 minute, turning once. Remove with a slotted spoon. Put a pretzel on top of each pie, scatter with rock salt and bake for 20-25 minutes, until deep golden brown.



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