I think a shiny golden pastry parcel of succulent meat is both delicious and beautiful, and very exciting when you cut through the crisp case to reveal the meat and perhaps a stuffing too. The best way to do it is to cook the meat in advance, (use boned lamb if you cannot get veal) cool it and then wrap pastry round and put in the oven again for as long as it takes to cook the pastry until it is golden brown. This stops the meat shrinking from the pastry which also will not be hard and overcooked. For this recipe you can use the cheaper breast of veal if you like, shoulder or loin. Ask the butcher to bone it but not to roll it. As it is done in stages, you must start this recipe well in advance, but the final cooking is completely simple and quick.