• 225 g/8 oz shortcrust pastry
• beaten egg to glaze

Divide the pastry in half and roll one piece out to a circle large enough to line a 20-cm (8-in) greased pie plate. Set aside while preparing the filling.

Cut the veal into neat very small pieces. Trim the rind from the gammon and pass the gammon flesh through a mincer. Shell the eggs and cut each one in half lengthways. Mix the oil, stock, herbs, chopped parsley, lemon rind and a good seasoning of black pepper. Mix with the chopped veal and leave to soak for 30 minutes. Then add the minced gammon and mix well.

Spread half the filling over the pastry. Top with the eggs, placing them cut side down. Cover with the remaining filling. Roll out the remaining pastry to a circle large enough to cover the pie. Damp the pie pastry edges and cover with the pastry top. Seal the edges together and trim neatly. Use any trimming to decorate the pie, then cut a cross in the pie centre and turn in the corners to make a reasonably sized hole in the centre. Glaze the pie with beaten egg.

Place in the centre of a moderately hot oven (200 °C., 400 °F., Gas Mark 6) and bake for 30 minutes. Then reduce the oven heat to 180 °C., 350 °F., Gas Mark 4 and bake for a further 30–40 minutes to cook the filling. Leave the pie until quite cold. To make a little jellied stock (which is used to fill any space between the filling and the pastry top in a cold pie) dissolve 1 level teaspoon powdered gelatine in half a teacup chicken stock, made using a cube. Allow to cool until beginning to thicken and then pour into the pie through the hole in the centre. Use the knife blade to lift the pastry crust a little and encourage the jelly to flow underneath. Keep the pie in a cool place until ready to serve.