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Ingredients:
1½
lb pie veal
1/2 lb cooked ham
2 tablespoons very finely-chopped
parsley
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/2 teaspoon grated lemon rind
1 teaspoon salt
1/8 teaspoon pepper
3 hard-boiled eggs
about 1/4 pint stock
4 oz short crust pastry
(See at the end of
this recipe)
1 egg
Pre-heat oven to 325°F
Mark 3 |
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Making: |
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1. |
Trim and excess fat from
the veal and ham, and cut into cubes. |
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2. |
Mix all the herbs
together, add salt and pepper. Arrange
the veal, ham, herbs, flavourings and
slices of egg alternately in a deep 8
inch pie plate. Add stock. Dampen the
edge of the pie plate, put on the
pastry, press the edge down well and
decorate as desired. |
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3. |
Make a hole in the top
and decorate with leaves made from the
pastry trimmings. Brush with beaten egg
and bake for 1-1¼
hours. Chill in the refrigerator for at
least 3-4 hours or leave overnight. |
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Basic Short Crust
Pastry: |
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Ingredients: |
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8 oz plain flour
1/8 teaspoon salt
4 oz fat*
cold water, approximately 2 tablespoons
*Fat may be butter or margarine lard or any other cooking fat. |
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Making of Basic Short
Crust Pastry: |
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1. |
Sift flour and salt into
a bowl. Rub in the fat with the tips of
the fingers until the mixture resembles
fine breadcrumbs. Add enough water to
bind. Chill until required. |
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Note:
If a pastry case is baked without a
filling it is referred to as being baked
'blind'. Line the pie plate with the
pastry, prick the bottom with a fork or
put a piece of greased paper (greased
side downwards) in the bottom and fill
with rice or beans, or crusts of bread.
This can then be stored for future use.
Remove paper and beans a few minutes
before the end of the cooking. |
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