Ham hock, chicken and artichoke pithivier
This pithivier is comfort food at its best and is served with a creamy mustard sauce.
For the pithivier
For the sauce
Preheat the oven to 220C/200C Fan/Gas 7.
To make the pithivier, place the chicken, ham, herbs and shallots in a bowl. Season with salt and pepper, add the artichokes and garlic and mix again. Add a spoon or two of ham cooking water to loosen.
Spoon the mixture onto a cabbage leaf and top with another. Lay this on top of one circle of puff pastry. Top with the other piece of pastry and push the edges of the pastry together to seal. Brush the pithivier with the egg. Bake for 15–20 minutes, or until the pastry is golden-brown.
To make the sauce, bring the stock to the boil in a saucepan and add the cream and mustards. Season with salt and pepper and add the vinegar.
Cut the pie into slices and serve with the sauce.