Veal and Ham Pie – Veal and Ham Pie

Sift the flour and make a well in the center. Salt and liquid in the depression form. Place lard or butter in flakes on the edge of the flour. Quickly knead the ingredients into a dough and refrigerate for 30 minutes.

Filling: rinse meat, rub dry and cut into thin slices. Peel and dice shallots. Clean and rinse mushrooms and cut into thin slices. Rinse parsley, drain, pluck from stems and chop. Grease pie dish well. Place a layer of ham on the bottom of the pan, then a portion of shallot rings, mushroom slices, veal slices, parsley, salt and pepper. Repeat the layer until the ingredients are used up. Last layer should consist of slices of ham. pour one-eighth liter of beef broth. Knead prepared dough and roll out on a floured work surface 2 to 3 cm larger than the mold is. Place dough sheet over corrugated wood and cover mold with it. Cut off any excess dough with a kitchen knife. Form 2/3 of the remaining dough into a roll and press it all around the edge of the mold. Mix egg yolk with milk and brush the dough with it. Poke a 2 to 3 cm hole in the center of the top (“steam vent”). Form or cut out decorations from the leftover dough, place on the pie and brush with egg yolk.

Bake at 200 o for 60 to 70 min.

Soak gelatin in cold water, pour off water. Add one eighth of a liter of strong beef broth to the boil.

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