- Preparation time
- 30 mins
- Cooking time
- 90 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Main Course
- Posted by
- Posted on
- April 13, 2016
- 10 oz
- Veal - Stew Meat
- 10 oz
- Ham - Cooked
- 1/2 tsp
- Salt
- 1/2 tsp
- Pepper - Ground Black
- 1 Tbsp
- Parsley - Dried
- 1/2 Individual
- Grated rind and Juice of half a lemon
- 1 tsp
- Thyme - Dried
- 1/2 tsp
- Sage - Dried
- 2 Individual
- Eggs - Hard Boiled
- 1 Cup
- Broth - Chicken
- 1 1/2 tsp
- Gelatin (Unflavored)
A delicious meat pie, ideally served with a tomato salad and chutney.
For this recipe you will first need Hot Water Pastry and a 1 1/2 quart loaf pan (Foil pans are easier to get the pie out of!)
- Preheat Oven to 350°F
- Juice half a lemon and finely grate the rind, set aside
- Chop the ham and veal into small (1/4-inch or less) pieces and place in a mixing bowl
- Add all ingredients except the eggs, chicken broth and gelatin to the ham and mix thoroughly
- Prepare Pastry per the recipe linked to above and set aside 1/4 of the pastry to make the pie lid
- Place the rest of the dough in a greased loaf pan then pull the dough up and around the sides of the pan with your fingers. Be careful not to leave any cracks and that the pastry is evenly distributed around the sides. Leave any excess pastry hanging over the edges.
- Spread a layer of the meat mixture on top of the pastry in the loaf pan
- Place the 2 eggs end to end in the loaf pan on top of the initial meat layer
- Cover/Surround the eggs with the remaining meat mixture
- Roll out the crust you set aside earlier to make a lid for your pie
- Dampen the edges of the crust so it will seal, then place the pastry lid in place, cut off any excess pastry and crimp the edges with a fork to seal.
- Cut a small hole in the middle of the pie lid to act as a vent during cooking
- Make a small funnel out of foil and place it into the hole, about 1-inch deep to prevent the hole from sealing up during cooking.
- It is traditional to decorate the pie with a few leaf shapes made from rolled out pieces of the leftover pastry. When you have done this, brush the pie with beaten egg.
- Place the loaf pan on a baking sheet and place in the preheated oven
- After 30 minutes turn down the oven to 300°F and cook for an additional hour
- Keep an eye on the pie lid, if it browns too quickly cover with a piece of aluminum foil.
- Remove the pie from the oven and allow to cool for 5 minutes then remove from the loaf pan and place on a cooling rack
- Heat the chicken broth an add the gelatin
- When the gelatin has completely dissolved and the mixture has cooled a little, pour the mixture through the funnel very slowly so it has time to seep into the pastry without overflowing onto the pastry lid
- Remove the funnel and allow the pie to cool before placing in the refrigerator then chilling for several hours.
- Cut the pie into 1/2-inch thick slices and place them on a platter surrounded by watercress.