Dualit Product Recipe

Chicken And Ham Hock Pie With Garlic Butterbean And Kale Mash

Not only is this pie quick to throw together, but it’s also gluten-free, too. If you don’t have butterbeans, you can use any white bean such as cannellini or gigante beans.
Serves: 4-6

Simplify your kitchen experience with this perfect partner. We've made this delicious recipe with our Dualit's Hand Blender.


Equipment: 1 x 2-litre ceramic ovenproof dish

This recipe was provided by https://www.higgidy.co.uk/


  • 2-3 tbsp chickpea flour
  • 2 tsp mustard powder
  • 1 tsp cayenne pepper
  • 500g chicken thighs
  • 2 tbsp olive oil
  • 100g or 4 large banana shallots, quartered
  • 350ml hot chicken stock
  • 200g ham hock, pulled or shredded into finger-length pieces
  • 250g mascarpone
  • Salt & freshly ground black pepper
  • 1 tbsp olive oil
  • 25g butter
  • 2 garlic cloves, crushed
  • 75g kale, shredded
  • 2 x 400g tins of butterbeans
  • Finely grated zest and juice of 1 lemon
  • Preheat the oven to 200°C/fan 180°C/gas mark 6.
  • For the filling, mix together the chickpea flour, mustard powder and cayenne in a large bowl.
  • Slice the chicken thighs into large bite-sized chunks, then toss in the chickpea flour mixture to coat.
  • Heat a tablespoon of the olive oil in a large, shallow casserole pan or a large frying pan over medium heat, add the shallots and fry for 3-4 minutes or until they have just begun to caramelise.
  • Lift out of the pan and set aside.
  • Add a further tablespoon of oil to the pan and fry the chicken pieces over high heat for 2-3 minutes, then turn over and fry for a further 2-3 minutes or until golden.
  • 3 Lower the heat slightly, return the shallots to the pan, add the hot chicken stock and give the mixture a good stir.
  • Reduce the heat to low and simmer, covered, for 6-7 minutes. You may need to stir the sauce halfway through to stop the mixture from catching on the bottom of the pan.
  • When the chicken mixture is done, remove the pan from the heat and stir in the ham and 100g of the mascarpone. Season with salt and pepper and tip into the ovenproof dish.
  • To make the mash, heat the oil and butter in a non-stick frying pan over medium heat until sizzling. Add the garlic, kale and 50ml water.
  • Turn the heat to low, cover and cook for 8 minutes or until the kale has wilted and is tender. Meanwhile, drain the beans and rinse well under the tap.
  • Using a fork or potato masher, squish the beans to a knobbly mush. Stir the beans into the kale and garlic mixture and add the remaining mascarpone and the lemon juice and zest, reserving a little zest for sprinkling. Season with salt and pepper.
  • Spoon the butter bean mash over the chicken mixture and bake in the oven for 25-30 minutes. Sprinkle over the remaining lemon zest and serve piping hot.

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Discover more of Higgidy's delicious recipes by visiting https://www.higgidy.co.uk/