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Veal and Ham Pie #2

ingredients

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

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

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