(no subject)
A friend of mine bought the book Pie by Angela Boggiano and after browsing it a few days ago, I was immediately struck with the urge to make this bad boy. I made a quick jot of the ingredients and memorized the method, then went home to start on this thing of beauty.
The recipe didn't have a proper name (it was something like "veal and ham tall pie") and I've been Googling "pies with eggs inside" the past hour to find out what it could be.. so far, I've come across "Gala" and "Melton Mowbray", but the primary ingredient in both seems to be pure pork, while this recipe called for diced raw veal and diced cooked ham. Anybody know the proper term for such a pie, or can I chalk this up as being simply a variant of either of the above?
It is simple in ingredients, a little bit harder in execution.. not hard, per se, but time consuming anyway. I've included the ingredients from memory and a brief method under the cut for anyone who is interested.
Served with mustard, homemade pickled scallions and a sharp cheese (I had 3 year aged gouda.. heaven), this was an amazing lunch.
Filling
1 lb diced raw stewing veal
1 lb diced ham
4 tbsp minced flat leaf parsley
black pepper
4 hard boiled eggs
Mix all ingredients but the eggs. Reserve eggs for when it's time to fill your loaf pan.
Sexy Jelly Stock
some pork bones
1 pig's foot
1 large carrot, diced
1 onion, diced
1 bouquet garni (celery stick, halved and tied, encasing thyme, bay leaf, parsley)
6 cups cold water
Put all ingredients in pot. Bring to a boil, turn down heat and gently simmer, COVERED, for 2 hours. Strain and return to pot. Reduce to 2.5 cups. DO NOT OMIT THE PIG'S FOOT. You want the gelatin.. this stock is going to shiver like a woman's thigh when cooled.
Hot Water Crust
1 lb hot water crust
I don't remember the ratio of ingredients for this. Google it.. and make sure it's a recipe that includes real lard and butter. I could not find lard (I never can where I live), so I got some pork fat and rendered it myself.
Method
Make your crust and roll it out immediately, to line and lid a loaf pan that is approx. 30 cm x 11 cm. Hot water crust becomes hard to work with when cooled.
Grease your loaf pan and line with crust. Fill halfway with your meat mixture and then place hard boiled eggs along the length, as shown in picture. Cover eggs with rest of meat mixture, carefully pressing down on the mixture around the eggs. Brush edges of the bottom crust with egg wash, then top with crust. Get creative on the design work, making sure you place a hole in the middle so steam can escape.
Put in a 400 degree oven for half an hour. Reduce heat to 325 and cook for another 1.5 hours. If it starts to brown too much, cover with foil.
Once out of the oven, place a funnel in the hole. SLOWLY pour your sexy stock inside, until it will no longer hold any more. Put in the fridge for half an hour or more. The stock is going to get all gelatinous and amazing when cooled.
Slice and serve when ready!
