V-Tol Veal Ham and Egg Pie

Name: V-Tol Veal Ham and Egg Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters flour, sifted; 1 Tbsp gelatin; 454 grams leg ham (1 slice), cut into 1- inch cubes; 5 hardboiled eggs, ends trimmed off; 1 teaspoon mixed herbs; 1 teaspoons chopped parsley; 1 teaspoon heaping teaspoon salt; 2 Tbsps sherry; 680 grams veal fillet, cut into 1-inch cubes; 237 milliliters water; 177 milliliters lard

This recipe makes 8 servings with 542 calories, 40g of protein, and 19g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Only A mixture of hardboiled eggs, gelatin, veal fillet, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

To make hot water paste, place water on heat, add lard, and bring to a boil.

Ingredients you will need

Water

Lard

Mix the sifted flour with salt.

Ingredients you will need

All Purpose Flour

Salt

Add water and lard to flour and stir until paste comes away from the edges of the bowl. Work quickly while paste is still hot.

Ingredients you will need

All Purpose Flour

Water

Lard

Equipment you will use

Bowl

Place on board and knead until smooth.

Cover meat with water and add parsley and mixed herbs. Cook 30 minutes.

Ingredients you will need

Parsley

Herbs

Water

Meat

Remove meat from stock and reduce stock to 2 cups.

Ingredients you will need

Stock

Meat

Add gelatin and sherry to stock and allow to cool. Preheat oven to 400 degrees F.

Ingredients you will need

Gelatin

Sherry

Stock

Equipment you will use

Oven

Roll out pastry to approximately 3/16-inch thick.

Ingredients you will need

Roll

Cut into shapes to fit sides, base and ends of a rectangular tin. Allow 1/2-inch shrinkage in length and width. Line sides of tin first and then drop in piece cut to fit base and press edges together. Make sure that sides are long enough to just come over rim of tin. Fill pastry case by placing a neat layer of meat in the bottom.

Ingredients you will need

Base

Meat

Place whole eggs down center of mold and cover with the rest of the meat. Cover with pastry cut to fit top and crimp together using the back of a spoon.

Ingredients you will need

Egg

Meat

Brush with egg wash and make three steam holes in the pie. Cook for 1 hour and 20 minutes.

Ingredients you will need

Egg

Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed. Allow stock to settle and top up several times. Refrigerate. Accompany with green salad and decorate with parsley.

Ingredients you will need

Parsley

Stock

Equipment you will use

Funnel