1

Put the bread flour in the bowl of a freestanding mixer. Combine 110ml warm water with the yeast, sugar and oil and all this to the flour. Mix for around 5 minutes, until you have a smooth dough. Place in an oiled bowl, cover and leave to rise in a warm place for around an hour, or until doubled in size.

2

Meanwhile make the pie filling. Heat the oil in large frying pan and fry the onion for 3-4 minutes, until soft, but not caramelised. Add the chicken and cook for a further couple of minutes. Add the flour and cook out for a couple of minutes. Slowly add the stock, stirring well between each addition to ensure there are no lumps in the sauce. When all of the stock has been added, simmer gently until it starts to thicken. Add the crème fraiche, ham hock, peas and thyme. Set aside until required.

3

When the dough has risen, tip it onto a floured surface and divide into four equal portions. Roll each one out into a long sausage shape and then twist into a pretzel shape. Leave to rise again for around half an hour.

4

When you’re ready to construct the pies, divide the mixture between 4 individual pie dishes. Bring 1 litre of water to the boil and add the bicarb. Return to the boil and then gently poach the pretzels for 1 minute, turning half way through. Remove with a slotted spoon, and place each pretzel on the top of the pies.

5

Scatter with rock salt and bake in the oven for 20-25 minutes, or until darkish brown in colour.