Veal and Ham Pie

Name: Veal and Ham Pie
Ingredients: ¼ lb. fillet of veal; hot water crust pastry made with 12 oz. flour; 2 hard-boiled eggs, shelled; 6 oz. ham, in one slice; hot water crust pastry made with 12 oz. flour; hot water crust pastry made with 12 oz. flour; ½ level teaspoon grated lemon rind; salt and pepper to taste; small pinch ground ginger; small pinch ground nutmeg; salt and pepper to taste; about ¼ pint veal stock

Preparation info

Difficulty
Medium

Appears in

Farmhouse Kitchen

By Audrey Ellis

Published 1971

About

Ingredients

hot water crust pastry made with 12 oz. flour
¼ lb. fillet of veal

Method

Reserve one third of the pastry for the lid, and use the rest to line a greased 1 lb. loaf tin. Trim and dice both meats into small cubes. Mix with the salt, pepper and grated lemon rind. Place half the meat in the bottom of the tin, arrange the eggs lengthwise on top, and press the rest of the meat firmly round and over them. Sprinkle about 3 tablespoons of veal stock over it. Turn the top of