How to Cook Tasty Ham Hock & Spinach Parcels
Ham Hock & Spinach Parcels. Find The Best Deals For Ham Hocks. Compare Prices Online And Save Today! A ham hock, or pork knuckle, is the joint that attaches a pig's foot to its leg.
It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (), but rather the extreme shank end of the leg bone. Since this piece generally consists of much skin, tendons and ligaments, it. Okay, but what is a ham hock? You can cook Ham Hock & Spinach Parcels using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Ham Hock & Spinach Parcels
- It’s 1 sheet of gluten and dairy free puff pastry I used jus rol.
- You need 1 tbsp of dairy free spread.
- Prepare 1 tbsp of gluten free flour.
- Prepare 120 ml of dairy free milk.
- It’s of salt and pepper for seasoning.
- Prepare 110 g of shredded cooked ham hock.
- It’s 1 handful of spinach.
- It’s 3 tbsps of dairy free cream cheese.
If using russet, quartered • salt • pepper • butter or bacon grease • Lawry's Salt Remove the ham hocks once they are cooked through. Using oven mitts, remove the roasting pan from the oven. Wait a few minutes for the ham hocks to cool before serving. Ham hocks are inexpensive, thick leg meat cuts which can be cooked and used in many different ways.
Ham Hock & Spinach Parcels step by step
- Preheat the oven to 200 oC Roll out the puff pastry sheet and cut into 4 squares.
- Place the dairy free spread in a saucepan over a medium heat Stir in the gluten free flour Pour in the dairy free milk and stir until it comes to the boil Simmer until thickened, about 5 minutes Stir in the spinach, ham hock and dairy free cream cheese Season with salt and pepper.
- Place the puff squares on a lined baking sheet Divide the mixture into four and place in the centre of each pastry square Close the pies by folding the corners into the centre.
- You can brush with a beaten egg prior to baking to make the pastry golden Bake for 20 minutes Enjoy while hot.
Typically, they are cured and smoked, giving them a longer shelf life and a more complex flavor. Add the reserved ham hocks and water. Ham hocks are most often taken from the front section of the leg of the pig, in the general area of the ankle. The slice or portion of the meat is generally a semi-thick cut that is packaged in groups of two or three hocks. Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.