Dhruv Baker's Pea & ham hock shooters with parmesan & paprika straws


500g frozen peas

650ml chicken stock (warm)

100 ml single cream

1 x tbsp light olive oil

1 x small onion finely chopped

1 x clove garlic, sliced

Salt and pepper

150g Waitrose cooks ingredients pulled ham hock

1 x sheet rolled puff pastry

2-3 tbsp grated parmesan

A pinch smoky paprika


For the pea & ham hock shooters:

1. Heat the oil in a medium saucepan and fry the onion till soft then add the garlic. Turn up the heat and add the peas and the heated stock and simmer for 5-6 minutes.

2. Stir in most of the ham hock but keep some aside to top the shooters. Pour into shot glasses and top with the leftover ham

For the parmesan and paprika twists:

1. Roll the pasty even more thinly, cut into strips about 3cm wide, sprinkle with the parmesan and paprika and bake in a pre heated oven at 220C for 7-8 minutes


4 stars

Average user rating Based on 6 ratings