- 500g (1.1lb) minced veal
- 100g (4oz) boiled ham, minced
- 30ml (2tbsp) chopped fresh parsley
- 2.5ml (½ tsp) ground mace
- 1.25 ml (¼ tsp) ground bay leaves
- Finely grated rind of 1 lemon
- 2 medium onions, skinned and finely chopped
- 5ml (1tsp)salt
- 1.25ml (¼ tsp) pepper
- 100g (4oz) lard, plus extra for greasing tin
- 350g (12oz) plain wholemeal flour
- 1 egg yolk
- 3 eggs, hard-boiled and shelled
- 10ml (2 tsp) powdered aspic jelly
- Grease a 1.4 litre (2½ pint) loaf tin and line the base with greased grease-proof paper.
- Put the first 7 ingredients in a bowl,
- Add the salt and pepper and mix well to combine.
- Put the lard and 200ml (7fl oz) 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 2.5ml (½ tsp) salt.
- Beat well to form a soft dough.
- Beat the egg yolk into the dough.
- Cover with a damp tea towel and rest in 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 a large hole in the centre of the pie.
- Bake at 180C/350F/gas mark 4 for 1½ hours.
- If necessary, cover the pastry with foil towards the end of cooking to prevent over browning.
- Leave to cool for 3-4 hours.
- Make up the aspic jelly to 300ml (½ pint) 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.
This raised veal and ham meat pie, with a row of hard-boiled eggs at its centre, is traditional British picnic food. The hot-water crust should not be allowed to cool completely before lining the tin. This type of pastry is particularly good for pies as it absorbs the delicious juices inside while keeping its crisp crust outside.