Raised Veal & Ham Pie

Name: Raised Veal & Ham Pie
Yield: Serves 8-10
Cuisine: France
Ingredients: salt and pepper; 1 tsp dried thyme; grated zest of ½ lemon; egg glaze; 1 tsp dried sage; ¾ lb/375 g uncooked lean ham or unsmoked bacon, ground; 1 cup/250 ml water (more if needed); 4 cups/500 g flour; 4 hard-boiled eggs; 1½ lb/750 g boneless veal shoulder, ground; 2 tsp salt; 1 cup/250 ml jellied veal stock (more if needed); ¾ cup/175 g lard; ¼ tsp ground nutmeg; 4 x 10 in/10 x 25 cm oval or rectangular raised pie mold

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Cumberland sauce and potato salad are excellent accompaniments for veal and ham pie. As a variation, a game pie can be made by substituting venison or pheasant for the ham.

Ingredients

1½ lb/750 g boneless veal shoulder, ground
¾ lb/375

Europe
France
Dinner
Mediterranean

Method

For the filling: toss the meats with the lemon zest, thyme, sage, nutmeg, salt and pepper. Sauté a spoonful of the mixture and taste for seasoning; it should be quite spicy.
For the hot water dough: sift the flour into a bowl with the