Ham Hock & Leek Pie

What is it?

Slow-cooked ham hock and leeks sit in a creamy sauce under pastry, ready from frozen. It comes as a savoury pie rather than a full meal, so it's built around the filling and crust, with the sauce doing the heavy lifting. Frozen range often leans on straightforward home-style dishes like this one, and here the structure is simple: meat, vegetables, sauce, pastry. Bake it in the oven until the pastry is cooked through and the centre is hot. Ham hock has a pulled, shredded texture from the slow cooking, which gives the filling more body than diced ham would. Leeks soften into the sauce and add a gentle sweetness that pairs naturally with the salty pork.