Today I tasked myself with making an alternative dinner to a typical Sunday roast and decided on Ham Hock & Brie Parcels, accompanied with sweet potato fries. Not only does it look like a lot more effort has gone in, it also tastes like a restaurant quality meal 🙂
What you will need:
- 400g cooked ham, shredded
- 1 onion, sliced
- 1 fennel bulb, sliced
- 1 garlic clove, crushed
- 1 cup peas
- 200g Brie cheese
- 1 Egg
- Puff Pastry (1 Jus Rol Sheet made 2 large parcels and 4 mini bites)
- additional – salt, pepper, parsley
What to do:
Start by preparing your ingredients, bring your peas to boil on the hob while slicing the onion and fennel. When your happy with these place them in a bowl and add the crushed garlic.
Create your ham hock by squishing the ham between your fingers and crumbling into a mixing bowl with the peas once boiled.
Heat a frying pan with olive oil and add the onion, fennel and garlic once hot. Fry until soft and add to the mixing bowl with the ham and peas.
Lightly heat the cheese to make it soft. Scoop out the Brie from the wax casing into the mixing bowl and stir all the ingredients together.
Add parsley, salt and pepper seasoning to your liking, mix a little but more and place in the fridge for 30 minutes while you prepare the pastry and chop the sweet potato.
How you roll out your pastry is up to you, it depends how many parcels you want to make and how thin you like it! Make sure you make equal amounts as you will need 2 cut squares per parcel.
Again, how you cut your sweet potato is up to you. Some of us prefer wedges, some of us like cubes. I cut mine into long fries, added rosemary oil and smoked paprika seasoning.
Take your mixture out of the fridge and scoop onto one of your puff pastry squares ensuring you leave the edges free to crimp the top square onto. Feel free to decorate with any excess party by cutting letters out and placing them on top. You could be really fancy and make plaits to go round the outside of your crimped seam to give a neater and more professional look. Eggwash your pastries and put onto a baking tray lined with grease proof paper, foil is a great alternative if you do not have any handy.
The sweet potatoes took around 40 minutes in the oven, so I’d recommended putting them on the top shelf for 15 minutes, moving them to the middle shelf and then putting your parcels on the top shelf.
I’d suggest to check every 10 minutes as pastry can go from golden brown to black very quickly!
Serve on a plate and cut down the centre of one of your parcels so the Brie oozes out, add your sweet potato and some mixed leaves then all that is left is… ENJOY!