

SERVES: 4
PREP TIME: 30 mins + 40 mins cooking
sour cream shortcrust pastry 400 g
large fresh free range eggs 5
thickened cream 75 mL
parmesan cheese, finely grated 60 g
smoked ham hock meat 160 g
large leek 1
caster sugar 20 g
baby leaf salad 120 g
micro herbs 2 punnets
extra virgin olive oil 40 mL
sea salt
black pepper
Hollandaise Sauce 125 mL
Method
Explore Our Recipes
Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.
Explore Our Range
We've created a wide range of fresh, superior quality products, all made with the finest, fresh, Australian ingredients from our kitchens in Marrickville, Sydney.
Subscribe
Subscribe here to receive updates on new products and recipes.

Contact us
Email: cs@birchandwaite.com.au
Phone: +61 2 8668 8000
Ham Hock, Leek and Egg Tartlets with Birch & Waite Hollandaise Sauce

Ingredients
SERVES: 4
PREP TIME: 30 mins + 40 mins cooking
sour cream shortcrust pastry 400 g
large fresh free range eggs 5
thickened cream 75 mL
parmesan cheese, finely grated 60 g
smoked ham hock meat 160 g
large leek 1
caster sugar 20 g
baby leaf salad 120 g
micro herbs 2 punnets
extra virgin olive oil 40 mL
sea salt
black pepper
Hollandaise Sauce 125 mL