The general election was once described by
I created this pork, veal and chicken pie for an election party in 1983 to keep friends going through the main rush of results in the early hours of the morning. It has remained a favourite.
To make the pastry, sift the flour and salt into a bowl. In a saucepan gently melt the butter in the water over a low heat and pour into the flour, stirring with a wooden spoon until you have a dough. Form into a ball, wrap in cling film and leave to cool. Crease a deep
Using a sharp knife, cut the pork and veal into small pieces and the chicken into slightly larger ones. Put the 3 different meats into separate bowls and season them all very well with salt and pepper. Then stir the honey into the pork, the lemon rind and coriander seeds into the chicken and the green peppercorns and tomato purée into the veal.
Roll out the remaining pastry into a circle big enough to form a lid. Place on top of the cake tin and press the rolling pin around the edges to cut off the excess pastry. Moisten the underside edges of the pastry lid with water and press down lightly. Roll out the trimmings and cut out decorations or appropriate wording. Arrange them on top of the pie. Pierce 2 holes in the top and glaze with the beaten egg.
Cook the pie just below the centre of the oven for 2¼-2½ hours, until a rich golden brown, then leave in the tin until cool. Press the pie up out of the tin and transfer it carefully to a serving plate. Serve cold, but not chilled, and cut with a very sharp knife.
© 1997 Josceline Dimbleby. All rights reserved.