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

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

    Ingredients

    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

    Method

    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

     

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