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Print this Recipe    Veal Ham

Veal and Ham Pie
Serves 8 - 10

1 lb minced veal
4 oz minced boiled ham
2 tbsp fresh parsley, chopped
1/2 tsp ground mace
1/4 tsp ground bay leaves
1 lemon, zest only
2 medium onions, chopped
4 oz lard
7 fl oz water
12 oz plain flour
1 egg yolk
3 hard-boiled eggs, shelled
2 tsp powdered aspic jelly
1/2 pint boiling water

Preheat oven to 350 F. Grease a 2 1/2 pint loaf tin and line the
base with greaseproof paper .

Put the veal, ham, parsley, mace, bay leaves, lemon zest, and onions
in a bowl, mix well. Put the lard and water in a saucepan and gently
heat until the lard has melted. Bring to the boil, remove from the
heat and tip in the flour. Beat well to form a soft dough. Beat
the egg yolk into the dough. Cover with a damp tea towel and rest
in a warm place for 20 minutes, until the dough is elastic and easy
to work. Do not allow the dough to cool completely. Pat two-thirds
of the pastry into the base and sides of the prepared tin, making
sure it is evenly distributed. Press in half the meat mixture and
place the eggs down the center. Fill with the remaining meat mixture.
Roll out the remaining pastry for the lid. Cover the pie with the
pastry and seal the edges. Use the pastry trimmings to decorate
the top, then make one large whole in the center of the pie. Bake
for 1 1/2 hours.

If necessary, cover the pastry with foil towards the end of the
cooking time to prevent over browning. Leave to cool for about 10
minutes.

Make up the aspic jelly with the boiling water. Cool for about 10
minutes. Pour the liquid aspic through the hole in the top of the
pie. Chill the pie for at least 1 hour. Leave to stand at room
temperature for about 1 hour before removing the tin.

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