I am totally proud of this pie. Look at it! Pie! Pie of meat!
I won’t lie to you – you’re not going to knock this up in half an hour. It takes a little patience, but it’s totally worth it. And the pastry, which is the thing that scares most people off, is really very easy. Hot water crust pastry is the easiest pastry I’ve ever worked with – it rolls out smoothly and has the texture of playdough. No worries.
You could use other fillings – chicken, ham, pork, game, beef. Whatever you like.
For the pastry:
40g/1 1/4oz butter
40g/1 1/4oz lard
85ml/3 fl oz water
225g/8 oz plain flour
1/2 teaspoon salt
1 egg, beaten
You will need a bowl or something with a diameter of about 15cm/6in. As you can see below, I don’t have an appropriately sized bowl (I never do) so I use a saucepan. But a bowl or dish would be better.
You will also need some greaseproof paper and some clingfilm (saran wrap).
For the filling:
450g diced veal
3 tablespoons very finely chopped onion
2 tablespoons chopped parsley
Salt and pepper
150g/1/4 pint Aspic, if using (see the bottom of the recipe)
First, you need to make the pastry. Cut the butter and lard into small pieces put them with the water into a saucepan and bring it to the boil. Meanwhile, sift the flour and salt into a large bowl and make a well in the centre. Put the beaten egg into the well and cover the egg with the flour (but don’t mix it all together).
Pour the boiling water and fat around the edge of the bowl and then quickly stir everything together and a table knife. You need to kind of cut it all together, if that makes sense. It will come together quickly and once it’s cool enough knead the pastry together gently until it’s not streaky any more. Once this is done, wrap the ball of pastry in clingfilm and pop it in the fridge to rest and cool down for half an hour. Go and have a cup of tea.
Now get your 15cm diameter bowl (or, if you’re me, saucepan) and wrap the [i]outside[/i] of it with clingfilm.