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Suggest a better descriptionRoll 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 425F (218?C) for 20 minutes. Lower heat to 350F (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. 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.
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Serving Size: 1 Serving (1050g) | ||
Recipe Makes: 1 servings | ||
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Calories: 980 | ||
Calories from Fat: 349 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.8g | 52 % | |
Saturated Fat 13.9g | 69 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 469.1mg | 144 % | |
Sodium 2352.9mg | 81 % | |
Potassium 2291.8mg | 60 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 17.3g | ||
Protein 131.4g | 188 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 980
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