Minted Veal Pie
|Lean pie veal||450 Gram|
|Onion||1 , peeled|
|Mushrooms||100 Gram, cleaned, trimmed and chopped|
|Flour||15 Milliliter (1 Spoon)|
|Dried mint||30 Milliliter (2 Spoons, 15 Milliliter Each)|
|Freshly ground black pepper||To Taste|
|Plain flour||200 Gram|
|Lard||50 Gram (White Fat)|
|Water||1 Cup (16 tbs) (As Required To Mix)|
|Milk||1⁄2 Cup (8 tbs) (For Glazing)|
Mince the veal and onion coarsely.
Cook gently in a pan with the butter for 10 minutes, stirring occasionally.
Add the mushrooms and continue cooking for 2 minutes.
Stir in the 1 x 15 ml (1 tablespoon) of flour, followed by the stock, mint and seasonings, and bring to the boil for 2 minutes.
Taste and adjust the seasonings and cool.
Sieve the 200 g (8 oz) flour and a pinch of salt into a bowl, add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Roll out half the pastry, use to line a 20 cm (8 in) pie plate or shallow tin, and spoon in the filling.
Roll out the remaining pastry and cut into about 28 4 cm (1 1/2 in) rounds.
Brush with milk and place in overlapping circles all over the filling to make a lid.
Glaze again with milk and cook in a hot oven for 20 minutes.
Reduce oven temperature to moderate and cook for a further 20 to 30 minutes, until browned.