Ham hock, chicken and artichoke pithivier recipe
 This pithivier is comfort food at its best and is served with a creamy mustard sauce. 2 poached chicken thighs, meat shredded into large pieces 150g/5½oz cooked ham hock, meat chopped into large pieces and cooking water reserved1 tsp chopped fresh tarragon1 tsp chopped fresh chervil1 tsp chopped fresh parsley2 shallots, finely chopped4 cooked Jerusalem artichokes, roughly chopped1 garlic clove, crushed2 Savoy cabbage leaves, blanched and refreshed500g/1lb 2oz puff pastry, divided in two and rolled into 15cm diameter circles1 free-range egg, beatensalt and freshly ground black pepper 2 poached chicken thighs, meat shredded into large pieces 150g/5½oz cooked ham hock, meat chopped into large pieces and cooking water reserved 1 tsp chopped fresh tarragon 1 tsp chopped fresh chervil 1 tsp chopped fresh parsley 2 shallots, finely chopped 4 cooked Jerusalem artichokes, roughly chopped 1 garlic clove, crushed 2 Savoy cabbage leaves, blanched and refreshed 500g/1lb 2oz puff pastry, divided in two and rolled into 15cm diameter circles 1 free-range egg, beaten salt and freshly ground black pepper 100ml/3½fl oz chicken stock 100ml/3½fl oz double cream 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 splash white wine vinegar salt and freshly ground black pepper 100ml/3½fl oz chicken stock 100ml/3½fl oz double cream 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 splash white wine vinegar salt and freshly ground black pepper Method 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. Preheat the oven to 220C/200C Fan/Gas 7. 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. 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. 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. 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. Cut the pie into slices and serve with the sauce.