Slow Cooker Ham Hock and Pork Belly Crust Pie

In a large pot, add in the ham hocks, diced pork belly, chopped vegetables, and chicken stock. Season with salt and pepper. Bring to boil on medium heat and let it simmer for 2 hours or until the meats are tender.

Remove the ham hocks from the pot and let it cool for a while. Once cool enough to handle, shred the meat off the bones and set aside.

Meanwhile, preheat the oven to 200 degrees Celsius.

Once meat is shredded, add it back into the pot along with the flour and stir until the mixture thickens.

Roll out the puff pastry into a large rectangle enough to cover the pie dish.

Pour the meat mixture into a pie dish.

Cover the pie dish with the rolled puff pastry, pressing the edges down firmly to seal. Make a small incision in the middle of the pastry to let the steam out while baking.

Brush the pastry with the beaten egg to get a golden color when baked.

Bake the pie in the preheated oven for 35-40 minutes or until the pastry is golden and crisp.

Serve the delicious ham hock and pork belly pie hot with a side of green salad.