V-Tol Veal Ham and Egg Pie Recipe

Name: V-Tol Veal Ham and Egg Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 3/4 cup lard; 4 cups flour, sifted; 1 heaping teaspoon salt; 1 1/2 pounds veal fillet, cut into 1-inch cubes; 1 pound leg ham (1 slice), cut into 1- inch cubes; 1/2 teaspoon chopped parsley; 1 teaspoon mixed herbs; 1 tablespoon gelatin; 2 tablespoons sherry; 5 hardboiled eggs, ends trimmed off

Servings: persons

1
To make hot water paste, place water on heat, add lard, and bring to a boil.
2
Mix the sifted flour with salt.
3
Add water and lard to flour and stir until paste comes away from the edges of the bowl.
4
Work quickly while paste is still hot.
5
Place on board and knead until smooth.
6
Cover meat with water and add parsley and mixed herbs.
7
Cook 30 minutes.
8
Remove meat from stock and reduce stock to 2 cups.
9
Add gelatin and sherry to stock and allow to cool.
10
Preheat oven to 400 degrees F.
11
Roll out pastry to approximately 3/16-inch thick.
12
Cut into shapes to fit sides, base and ends of a rectangular tin.
13
Allow 1/2-inch shrinkage in length and width.
14
Line sides of tin first and then drop in piece cut to fit base and press edges together.
15
Make sure that sides are long enough to just come over rim of tin.
16
Fill pastry case by placing a neat layer of meat in the bottom.
17
Place whole eggs down center of mold and cover with the rest of the meat.
18
Cover with pastry cut to fit top and crimp together using the back of a spoon.
19
Brush with egg wash and make three steam holes in the pie.
20
Cook for 1 hour and 20 minutes.
21
Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed.
22
Allow stock to settle and top up several times.
23
Refrigerate.
24
Accompany with green salad and decorate with parsley.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup water, 3/4 cup lard, 4 cups flour, sifted, 1 heaping teaspoon salt, and more.

Yes, V-Tol Veal Ham and Egg Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

V-Tol Veal Ham and Egg Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions