Veal and Ham Patties

• 8 oz. cold cooked veal
• 2–4 oz. ham
• salt and pepper

Cut the veal and ham into small dice, season and add the herbs and nutmeg. Moisten with stock or water. Roll out the pastry thinly. Stamp out with a cutter a little larger than the patty pans as many rounds as possible. Put 12 aside for the covers. Roll out the trimmings and stamp out as before. Use these for lining the patty pans. Fill each pan with seasoned meat, damp the edges and put on the