Veal and Ham Pie – Veal and Ham Pie

Sift flour, press a bulge in the center. Salt and liquid in the bulge form. Place lard or butter in flakes on the edge of the flour.

Quickly knead ingredients into a dough and set aside to cool for 30 minutes.

Filling: rinse meat, rub dry and cut into thin slices.

Remove the skin from the shallots and dice. Clean, rinse and finely slice mushrooms. Rinse parsley, drain, pluck from stems and chop. Grease pie dish well. Place a layer of ham on the bottom of the pan, followed by a layer of mushroom slices, shallot rings, veal slices, parsley, salt and pepper. Repeat layer until ingredients are used up. Last layer should be slices of ham. pour an eighth of a 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 them on the pie and brush with egg yolk.

Soak gelatine in cold water, pour off water. Pour one eighth of a liter of strong beef broth.

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