Veal, Ham & Leek Pie

Serves 4

This is a great recipe for using up cooked meats such as gammon, chicken or even turkey at Christmas time. You can use Essential Cuisine Chicken or Turkey Stock in that case.

Ingredients

  • 30g Unsalted butter
  • 100g Finely chopped onion
  • 150g Shredded and washed white of leek
  • 2 tbsp Plain flour
  • 600ml Essential Cuisine Veal Stock
  • 50ml Double cream
  • 1tbsp Chopped parsley
  • 200g Diced cooked veal meat
  • 200g Diced cooked ham or gammon
  • Good Twist of freshly ground pepper
  • Sea Salt Season to your taste

For the pastry

  • 250g Plain flour
  • 1tsp Salt
  • 75g Unsalted butter
  • 75g Lard
  • 4tbsp Cold water
  • 1 Beaten egg (for glazing the pie)

Instructions

 

  1. Preheat oven to 190°C
  2. Heat the butter in a thick bottomed pan.
  3. Gently fry the onion and leek until softened but with not too much colour.
  4. Stir in the flour and cook gently for a few minutes.
  5. Stir in the Essential Cuisine Veal Stock gradually, making sure to avoid lumps in the sauce, then add the cream.
  6. Bring to the boil and simmer gently for 5 minutes.
  7. Place the diced veal and ham into a deep pie dish, pour over the sauce and season to your taste with freshly ground pepper and sea salt.
  8. Mix together thoroughly and allow to cool.
  9. Now for the pastry, Sift the flour and salt into a bowl.
  10. Add the butter and lard, then rub together with your fingertips until the mixture forms fine crumbs.
  11. Make a well in the centre of the mixture and add the water, carefully work together to form a ball.
  12. Wrap the ball tightly in cling-film and chill in the fridge for 30 minutes.
  13. Remove pastry from the fridge remove the cling-film, place on a floured work surface and kneed with your hands for 1 minute or so, until the pastry is smooth.
  14. Roll out the pastry to 5mm thick. Wet the edges of the pie dish and then cover with pastry. Scallop the edges with a sharp knife and decorate the top with leaves, using the pastry trimmings.
  15. Glaze the pastry with beaten egg and bake at 220áµ’c for 20 minutes, then reduce the heat to 180°C for a further 30 minutes.
  16. Your Veal, Ham and Leek Pie is now ready to serve, why not with your choice of seasonal vegetables and hot buttered new potatoes.