Kidney & hock pie


2 ham hocks

1 bouquet garni

2 large onions

100g celery

100g pig kidney

2 x 15ml spoons oil

250ml boiling water and 1 meat stock cube

OR 250ml fresh meat stock

250g mushrooms

1 clove garlic

1 x 5ml spoon Worcestershire sauce

100ml cider

25g flour

Freshly milled black pepper

1kg ready-made short crust pastry

1 egg


Chopping board, vegetable knife, large casserole dish with a lid, garlic press, red chopping board, kettle, measuring jug, small saucepan, measuring spoons, wooden spoon, colander, flour dredger, rolling pin, side plate or pastry cutter, baking tray, fork, pastry brush.


1.    Peel and roughly chop one of the onions

2.    Wash and roughly chop the celery.

3.    Place the roughly chopped onion and celery, ham hocks and bouquet garni in a large casserole dish with a lid. Cover with water.

4.    Bring to the boil and then turn down to a simmer. Cook for 3 hours and 30 minutes.

5.    Once cooked, allow to cool and then pick the meat off the bone and set aside.

6.    Pre-heat oven to gas mark 2 or 120°C. 

7.    Peel and finely chop the second onion.

8.    Wash or peel the mushrooms and slice.

9.    Peel and crush the garlic.

10. Using a red board, dice the kidney.  Thoroughly wash and dry hands after touching the raw meat.

11. Boil a kettle and make up the stock using a measuring jug or heat in a small saucepan.

12. Heat oil in a large casserole dish with a lid; fry the diced kidney to colour.  Remove and put to one side.

13. In the same pan, gently cook the finely chopped onion, sliced mushroom and crushed garlic for 3-4 minutes.

14. Add the fried kidney, ham hock meat and flour. Stir well.

15. Add the hot stock, Worcestershire sauce, cider and black pepper.

16. Bring to the boil, cover and cook in the oven for 1 hour and 30 minutes.

17. Once cooked, strain the cooking liquid and reduce to a sauce consistency.

18. Pour the sauce back onto the kidney and ham hock mixture and then refrigerate.


To make the pies:

1.    Pre-heat oven to gas mark 4 or 180°C.

2.    Divide the pastry into eight equal pieces.

3.    Sprinkle flour over the work surface using a flour dredger.

4.    Roll four of the pieces into circles big enough to line a 3”ring or small dish. Use a side plate or a pastry cutter to help with this.

5.    Roll the remaining four pieces into circles big enough to top the rings/dishes.

6.    If using rings, place these on a baking tray before lining and filling.

7.    Line the rings/dishes with pastry and fill with the cooled kidney and ham hock mix.

8.    Top with a circle of pastry.

9.    Crack the egg into a measuring jug and whisk lightly with a fork.

10. Glaze the top of the pie with egg using a pastry brush and seal well.

11. Bake for 25 minutes, until golden brown.

Top tips:

  • Remove the pies from the rings/dishes and serve with mashed potato and seasonal vegetables.
  • Use a reduced salt stock cube to lower the salt content of the recipe.
  • Use a light pastry to reduce the energy and fat content.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Melt, simmer and boil
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Fry & Sauté
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Mix, Stir & Combine
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Portion / Divide
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Roll Out
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Glaze & Coat
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