Ingredients
3½ lb ham hocks, bone-in
water, as needed
2½ cups flour, plus more for dusting
8 oz potatoes, peeled and cut into 1-inch cubes
½ cup milk
2 eggs
salt and ground black pepper, to taste
Preparation
Place ham hocks in a soup pot and cover with water. Note that the water should be double the amount of ham hocks.
Bring to a simmer and continue simmering for roughly 3 hours until ham hocks are tender.
While waiting, prepare your dough for the pot pie. Dust a baking sheet with flour then set aside.
Combine the flour, milk, and eggs into a large mixing bowl. Whisk until a dough is formed.
Dust your working area with flour, then knead the dough on it for roughly 10 minutes until smooth.
Divide your dough in half and set it aside. Roll half of it until your dough is roughly 1 to 2 cm thick. You will need to roll the dough to achieve the necessary thickness, as the dough will constantly retract by itself.
Once your dough has been rolled out, trim off any excess and cut into 1-inch long by 3-inches wide strips.
Transfer your portioned strips into a dusted baking sheet, then dust your pastry strips with more flour to prevent them from sticking. Repeat with the remaining dough.
Cover with a clean towel and set aside.
Once your ham hocks are tender, drain from the pot and set aside to cool down at room temperature.
Add your potatoes to the ham broth and bring this to a boil. Continue boiling for roughly 15 minutes until potatoes slide off easily from a cake tester or fork but still hold shape.
Add your pastry strips in batches and bring to a boil. Continue boiling for roughly 10 minutes until the pastry strips double in size and are fully cooked. You may need to adjust with more water as needed.
While waiting, peel the ham from the bone. Discard all but the ham meat.
Once your pastry strips are cooked, add the ham meat into your soup pot and stir to combine.
Season with salt and pepper to taste. Adjust accordingly and serve!
