| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
|
|
Hot water crust pastry |
| 4 |
oz |
Ham |
| 1 |
lb |
Veal shoulder |
| 2 |
|
Eggs; hard boiled |
| 4 |
tb |
Water or stock |
| 1/2 |
pt |
Chicken stock |
| 2 |
ts |
Gelatine |
| 1 |
pn |
Mixed herbs |
| 1 |
pn |
Ground mace |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Roll out 2/3rds of pastry on floured board.
Keep rest warm and covered until ready to use.
Lift rolled pastry onto outside of pie dish, mould into pie shape.
Remove pie dish, place pastry shell on greased baking sheet.
Cut meat into small pieces, mix with herbs and seasoning.
Fill pastry shell with meat mixture, place eggs in middle.
Wet edges of pie, roll out rest of pastry to make a lid.
Seal pie edges, brush pastry lid with beaten egg or milk.
Tie greaseproof paper round pie.
Bake in oven 425°F (218°C) for 20 minutes.
Lower heat to 350°F (177°C) for 2 hours until meat is cooked.
Test to ensure meat is tender by testing with a thin skewer.
Dissolve gelatine in chicken stock.
When pie is cold, make two small holes in lid.
Pour in jelly stock, leave to set.
For four small pies, use jam jars as moulds.
Cook 1 hour or until meat is tender.
Converted by MC_Buster.
NOTES : The Scots are very taken with cold pies of one kind or another and
Veal and Ham Pie, like Mutton Pie and Forfar Bridies, is a good example of
the type.
Converted by MM_Buster v2.0l.
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