Name: Veal and ham pie
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 575 ml (1 pint) good stock, home-made white stock or stock made with stock cube; 225 g (½ lb) home-made puff pastry; 1 beaten egg; 15 g (½ oz) gelatine (if using stock cube); 2 tablespoons chopped mixed herbs - fresh chives, parsley and marjoram; 900 g (2 lb) pie veal; 2 hard-boiled eggs; 225 g (½ lb) boiled ham or gammon, in slices; salt, freshly ground pepper; grated rind ½ a lemon; 1 teaspoon grated nutmeg

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This is a good old favourite, less rich than pork pie and quite delicious. It is particularly useful after Christmas for using up leftover ham, and makes a very good lunch or supper dish, sliced and served with baked potatoes and salad.

Ingredients

900 g (2 lb) pie veal
2 tablespoons chopped mixed herbs -

Europe
United Kingdom
Supper
Lunch
Leftovers
Pie

Method

Trim the veal of fat and sinews and if the butcher has not already done so, cut it into neat cubes.

Put a layer of veal in a 300-ml (1-pint) pie dish and sprinkle with a few herbs, some of the nutmeg and some of the lemon peel. Season with pepper and a very little salt -the ham will be salty. Put in a layer of the sliced ham, then the hard-boiled eggs placed lengthwise in the dish. Fill

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