V-Tol Veal Ham And Egg Pie
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Water3 cup
Lard4 cups
Flour (sifted)1 tsp
Parsley (chopped)1 tsp
Mixed Herbs1 tbsp
Gelatin2 tbsps
SherryDirections:
1
To make hot water paste, place water on heat, add lard, and bring to a boil
2
Mix the sifted flour with salt
3
Add water and lard to flour and stir until paste comes away from the edges of the bowl
4
Work quickly while paste is still hot
5
Place on board and knead until smooth
6
Cover meat with water and add parsley and mixed herbs
7
Cook 30 minutes
8
Remove meat from stock and reduce stock to 2 cups
9
Add gelatin and sherry to stock and allow to cool
10
Preheat oven to 400 degrees F
11
Roll out pastry to approximately 3/16-inch thick
12
Cut into shapes to fit sides, base and ends of a rectangular tin
13
Allow 1/2-inch shrinkage in length and width
14
Line sides of tin first and then drop in piece cut to fit base and press edges together
15
Make sure that sides are long enough to just come over rim of tin
16
Fill pastry case by placing a neat layer of meat in the bottom
17
Place whole eggs down center of mold and cover with the rest of the meat
18
Cover with pastry cut to fit top and crimp together using the back of a spoon
19
Brush with egg wash and make three steam holes in the pie
20
Cook for 1 hour and 20 minutes
21
Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed
22
Allow stock to settle and top up several times
23
Refrigerate
24
Accompany with green salad and decorate with parsley