Classic Cold Veal And Ham Pie Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 15 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Boneless veal leg/Veal shoulder1 Pound, sliced very thin
 Sliced baked ham1⁄2 Pound (Or Boiled)
 Hard-cooked eggs3 , sliced lengthwise
 Minced parsley3 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Rosemary1⁄4 Teaspoon
 Marjoram1⁄4 Teaspoon
 Thyme1⁄4 Teaspoon
 Canned consomme1⁄2 Cup (8 tbs) (Undiluted)
 9 inch pastry crust1 (Unbaked)

Nutrition Facts

Serving size

Calories 322 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 3.4 g17%

Trans Fat 0 g

Cholesterol 179.8 mg59.9%

Sodium 727.8 mg30.3%

Total Carbohydrates 18 g5.9%

Dietary Fiber 0.39 g1.6%

Sugars 2.7 g

Protein 31 g61.1%

Vitamin A 16.6% Vitamin C 17.7%

Calcium 3.6% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

Pound veal slices as thin as possible.
Trim fat from ham.
Arrange layers of veal, ham, and eggs in 9-inch pie pan, sprinkling each layer with parsley, salt, pepper, and herbs, mixed together.
Pour consomme over mixture.
Cover with pastry rolled 1/8 inch thick.
Make slits in top crust to let steam escape.
Bake in preheated hot oven (425°F.) for 15 minutes, or until pastry is golden.
Then cover with a double sheet of foil to prevent further browning and reduce heat to moderate (350°F.).
Bake for 1 hour longer.
Cool.
Wrap in foil or plastic and chill for at least 3 hours.
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