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Veal and Ham Pie
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) chicken or beef stock
1/2 cup (125 ml) heavy cream
2 Tbs (30 ml) Madeira or sherry
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 1/2 lbs (675 g) boneless veal shoulder, trimmed
of excess fat and cut into 1-inch (2 cm) cubes
3/4 lb (340 g) cooked ham, cut into 1-inch cubes
1/2 lb (225 g) fresh mushrooms, stemmed and quartered
1/2 medium onion, finely chopped
1/4 cup (60 ml) finely chopped fresh parsley
Pastry dough for a 9-inch (23 cm) pie crust
1 egg yolk, beaten
Heat the butter in a saucepan over moderate heat and cook
the flour, stirring frequently, for 2 to 3 minutes. Stir in
the stock, cream, optional Madeira, nutmeg, salt, and
pepper. Bring to a boil, stirring frequently, and remove
from the heat. Stir in the veal, ham, mushrooms, onion, and
parsley. Pour into an 8- to 9-inch (20 - 23 cm) pie plate
and top with the pastry, crimping the edges around the
plate. Brush with beaten egg yolk and cut a vent in the top
of the crust. Bake in a preheated 400F (200C) oven for 15
minutes. Reduce the temperature to 350F (180C) and bake 60
to 75 minutes, until crust is golden brown. Serve directly
from the baking dish. Serves 4 to 6.
Bon appetite from the Chef at World Wide Recipes
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