200 g (8 oz) shortcrust pastry
1 lb (450 g) lean veal, cubed
1 tablespoon chopped parsley
salt and pepper
egg to glaze
4 oz (100 g) diced bacon or ham
2 hard-boiled eggs, sliced
grated rind of 1/2 lemon
1 tablespoon lemon juice
1 lb (450 g) lean veal, cubed
1 tablespoon chopped parsley
salt and pepper
egg to glaze
4 oz (100 g) diced bacon or ham
2 hard-boiled eggs, sliced
grated rind of 1/2 lemon
1 tablespoon lemon juice
method
1. Simmer the veal and the ham in water or stock for at least 1 1/2 hours. Allow to cool.
2. Roll out the pastry and line a pie dish reserve enough for a lid.
3. Drain the meat and arrange in the pie with the eggs, parsley and seasoning. Moisten with a little stock.
4. Cover with a pastry lid, glaze and bake at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and cook for a further 30 - 35 minutes.
5. Some recipes add mushrooms and onions or shallots
2. Roll out the pastry and line a pie dish reserve enough for a lid.
3. Drain the meat and arrange in the pie with the eggs, parsley and seasoning. Moisten with a little stock.
4. Cover with a pastry lid, glaze and bake at 200°C, 400°F, mark 6 for 10 - 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and cook for a further 30 - 35 minutes.
5. Some recipes add mushrooms and onions or shallots
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
