Veal and Ham Pie

By á-708

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.