Veal and Ham Pie
Yankee Plus Dec 2015
TABLE OF CONTENTS
Veal and Ham Pie is a popular dish in the better London pubs. Should be served cold and if you can find some English ale to go along with it, so much the better.
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- 2 pounds lean stewing veal
- 1/2 pound cooked ham
- 1 teaspoon rosemary
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 hard-cooked eggs
- Special Meat Pie Pastry for 2-crust pie
Prepare the pastry and line with it a 9x5x3-inch loaf pan, including the sides. Put the veal and ham through the coarse blade of a meat grinder. Mix with the rosemary, salt and pepper. Place half the meat mixture in the loaf pan.
Halve the shelled eggs lengthwise. Place face down along the length of the pan and cover with the remaining meat mixture. Top with the remaining pastry, making slits in the pastry to allow the steam to escape. Bake 10 minutes in a 425 degree oven.
Reduce the oven temperature to 325 degrees. Brush the top of the pie with beaten egg reserved from the pastry recipe and bake about 2-1/2 hours longer. If you can see a hollow through a center slit in the pie, fill with 1/2 envelope unflavored gelatin dissolved in 1 cup chicken broth.
Cool the pie, remove from pan and refrigerate. Slice and serve cold.