1 lb (450 g) hot water crust pastry
1 lb (450 g) pie veal, chopped
4 oz (100 g) thickcut ham, chopped
1 tablespoon chopped parsley
2 hard-boiled eggs
salt and pepper
4 oz (100 g) thickcut ham, chopped
jellied stock (use 2 level tablespoons gelatine to 300 ml (1/2 pint) stock.)
grated rind of 1/2 lemon
1 lb (450 g) pie veal, chopped
4 oz (100 g) thickcut ham, chopped
1 tablespoon chopped parsley
2 hard-boiled eggs
salt and pepper
4 oz (100 g) thickcut ham, chopped
jellied stock (use 2 level tablespoons gelatine to 300 ml (1/2 pint) stock.)
grated rind of 1/2 lemon
method
1. Raise the pie or line the raised pie mould
2. Mix the veal and ham with the parsley and lemon rind, season, and moisten with a little stock or water.
3. Pack the meat into the pastry case, arranging the two hard-boiled eggs in the centre.
4. Cover the pie with a pastry lid, decorate and glaze.
5. Bake in the centre of a 220°C, 425°F, mark 7 oven for 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and cook for a further 1 1/2 hours or until the meat is tender.
6. Test by sticking a knitting needle or skewer into the pie.
7. Fill the pie up with jellied stock 150 ml- 300 ml (1/4 - 1/2 pint) depending on how large the pie is.
8. Alternatively dissolve 2 level tablespoons gelatine in 300 ml (1/2 pint) of chicken stock.
2. Mix the veal and ham with the parsley and lemon rind, season, and moisten with a little stock or water.
3. Pack the meat into the pastry case, arranging the two hard-boiled eggs in the centre.
4. Cover the pie with a pastry lid, decorate and glaze.
5. Bake in the centre of a 220°C, 425°F, mark 7 oven for 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and cook for a further 1 1/2 hours or until the meat is tender.
6. Test by sticking a knitting needle or skewer into the pie.
7. Fill the pie up with jellied stock 150 ml- 300 ml (1/4 - 1/2 pint) depending on how large the pie is.
8. Alternatively dissolve 2 level tablespoons gelatine in 300 ml (1/2 pint) of chicken stock.
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