Chicken and Ham Hock Pretzel Pies

These were absolutely yummy. Something a bit different with the pretzel topping, full of chicken and ham. I served it with green veggies.

Chicken and Ham Hock Pretzel Pies (from WeightWatchers)

(11 Smart Points per serving)

(Serves 4)

165g strong white bread flour, plus extra to dust 

½ x 7g sachet fast action dried yeast 

1 tsp brown sugar 

1 tbsp olive oil 

Calorie controlled cooking spray 

1 onion, finely sliced 

300g skinless chicken breast fillet, diced 

2 tbsp plain flour 

300ml chicken stock, made with ½ stock cube 

2 tbsp half-fat crème fraiche 

150g cooked ham hock, shredded 

100g frozen peas 

1tbsp fresh thyme leaves  

2 tbsp bicarbonate of soda 

rock salt 

Put the bread flour in the bowl of a stand mixer. Combine 110ml warm water with the yeast, sugar and half the oil, and add to the flour. Mix for 5 mins, until you have a smooth dough. Put in a bowl misted with cooking spray, cover, and let rise in a warm place for  30 mins to 1 hour, or until doubled in size.

Meanwhile, in a large frying pan, gently fry the onion in the remaining oil for 3-4 mins, until soft. Add the chicken and fry for 2-3 mins. Add the plain flour and cook for 1-2 mins, stirring. Gradually add the stock, stirring well between each addition. Simmer gently until the sauce starts to thicken, then add the crème fraiche, ham, peas and thyme. Set aside.

When the dough has risen, tip it onto a floured surface and divide into four equal portions. Roll each one into a long sausage, then form a U shape. Cross the ends over each other twice, fold the U down to sit on the two ends, and press the ends in to secure. Leave to rise for 20-30 mins.

Preheat the oven to 180C. Divide the pie filling between four pie dishes. Bring 1 litre of water to the boil and gently poach the pretzels, two at a time, for 1 min, turning once. Remove with a slotted spoon. Put a pretzel on top of each pie, scatter with the rock salt and bake for 20-25 mins, until deep golden brown.

 

Pretzel Dumplings with Mushroom Sauerkraut Gravy

So a stodgy stick to your ribs mushroom dish is exactly what this is, it fills you up and keeps you full. It is originally a vegan recipe, but I unveganised it as my local corner shop doesn't go in for non-dairy milk. However, should you wish to make it vegan again please do! It used up some of my humungous jar of sauerkraut!

Pretzel Dumplings with Mushroom Sauerkraut Gravy (adapted from Vegan Miam)
(Serves 4-5)

For the dumplings
4 medium soft pretzels, chopped into 1 cm chunks
430ml warm milk
1 shallot, chopped
6 tbsp breadcrumbs
5 tbsp whole wheat flour
¼ tsp garlic powder
1 tbsp chopped parsley
salt and pepper

For the gravy
1 tsp oil
½ medium yellow onion, diced
1 garlic clove, minced
300g mushrooms, sliced
1l vegetable stock
2 tbsp cornflour dissolved in 2 tbsp water
130-195g sauerkraut
1 tsp dried sage
1 tsp dried thyme
salt and pepper

Place the pretzel pieces in a large bowl. Add the warm milk to the bowl and stir until all the pieces are submerged. Cover and set aside for 30 mins.

After 30 mins, use a potato masher to mash the pretzel pieces until a little mushier with chunks still remaining. Add the shallots, bread crumbs, flour, garlic powder, parsley, salt and pepper.

While the pretzel pieces are soaking, start the gravy. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and sauté until the onion is starting to become translucent. Add the mushrooms and cook until tender, stirring occasionally. Add the stock and stir in the sauerkraut, sage, thyme and pepper. Bring to a boil, then reduce the heat and simmer for 10 mins, stirring occasionally, until slightly reduced. Add the cornflour mixture and stir well.

Measure out a scoop of the dumpling mixture. Gently shape into a ball and place into the gravy. Repeat with the remaining dumpling mixture. Simmer for 15 mins. Gently flip over the dumplings and simmer for 5 more mins. Serve.