VEAL AND HAM PIE

Preparation Method :

• Grease a 1.4 litre loaf tin and line the base with greased greaseproof paper.
• Put the first 7 ingredients in a bowl, 5 ml salt and 1.25 ml pepper. Mix well to combine.
• Put the lard and 200 ml 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 with 2.5 ml salt. Beat well to form a soft dough.
• Beat the egg yolk into the dough. Cover with a damp tea towel and rest for a warm place for 20 minutes, until the dough is elastic and easy to work.
• Do not allow the dough to cool.
• Pat two-thirds of the pastry into the base and sides of the prepared tin, making sure it is evenly distributed.
• Press in half of the meat mixture and place the eggs down the centre. 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 1 large hole in the centre of the pie.
• Bake at 180°C (350°F) mark 4 for 1½ hours. If necessary, cover the pastry with foil towards the end of cooking to prevent overbrowning.
• Leave to cool for 3-4 hours.
• Make up the aspic jelly to 300 ml with water. Cool for about 10 minutes.
• Pour the liquid aspic through the hole in the top of the pie. Chill the pie for about 1 hour.
• Leave to stand at room temperature for about 1 hour before removing from the tin.
• Serve immediately.