-
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.
