VEAL AND HAM PIE:

okay, so i start with a pork dish on the blog,



To make veal and ham pie we need -

> Hot water crust pastry - flour seived with 1 tsp salt - 575 gm
> egg yolks size 3 - 2
> cookeen - 175 gm
> water - 275 ml
> filling - pie veal, cut into small pieces - 675 gm
> ham or belly pork, cut into very small pieces - 450 gm
> tarragon - pinch
> parsley chopped - 2 tsp
> salt and pepper
> lemonrind, finely grated - 1/2 a lemon
> eggs, hard boiled - 3
>glazing - egg white, beaten - 1
> jelly
> gelatine dessolved in 275 ml stock - 15 gm
>pie mould opr loaf mould greased


Method -
TO MAKE PASTRY -
>place flour in a large bowl.
>drop egg yols and just cover with flour
> heat cookeen and water in a saucepan and bring to a boil.
> Immediately pour on to the flour
> beat with wooden spoon until smooth
> place on a floured surface and knead until smooth.
> sprinkle with flour and place ina polythene bag to rest for 20 mins
> roll out 2/3 of the pastry and line the tin or mould

FOR THE FILLING -
> mix together all the filling ingredients except the hard boiled eggs.
> Half fill the pie with the mixture and place lid on top of the pie, sealing edges
> use the pastry trimmings to make decorations.
> glaze with beaten egg white.
> Bake in a preheated over at 200 degrees C or 400 f
>bake for 30 minutes
> cover pie with grease proof paper, reduce to 180 C/ mark for 2 - 2 and half hours.
> when pie is cool, fill with cooled jelly if liked through a small hole. allow to set. serve cold


This measures serve 12 people

hope it helped :D
reviews :D