900g veal, trimmed of fat and chopped into 2cm pieces
500g gammon, trimmed and chopped into 2cm pieces
⅔ cup flat-leaf parsley, finely chopped
grated zest of 2 lemons
4 hard-boiled eggs
150ml chicken stock
1 heaped tsp gelatine powder
540g plain flour
1½ tsp salt
1 beaten egg
4 tbsp milk
to serve: pickled beetroot, pickled onions, gherkins, English mustard
1 Place veal, gammon, parsley and lemon in a bowl, season and mix well.
2To make pastry, sift flour and salt together into a bowl. Place lard, milk and water in a saucepan and bring to the boil over a medium heat until lard melts. Pour immediately into the centre of flour mixture. Beat with wooden spoon until dough forms a ball. Turn onto a floured surface and knead lightly for a few minutes until a smooth dough forms. Cut off a small piece to use as a lid.
3Roll out pastry to 1cm thickness and place in a greased 18cm round spring-form tin. Press pastry evenly into the base and up the sides of the tin.
4Place half of the filling inside the cake tin. Add hard-boiled eggs, then cover with the remaining filling.
5Roll out reserved pastry to 1cm thickness. Whisk egg and milk together and lightly brush pastry on top of the tin. Cover with pastry lid and cut a small round circle in the middle of the lid. Brush the top with egg wash and bake in a preheated oven at 200°C for 20 minutes, then lower heat to 160°C and bake for a further 2 hours, brushing occasionally with egg wash.
6Remove pie from oven and allow to cool before removing from tin. Transfer to a serving plate.
7Heat chicken stock over a medium heat for 5 minutes. Dissolve gelatin, transfer to a jug and allow to cool for 5 minutes or until it begins to set. Pour the jellied stock slowly through the hole in the pie. Leave for a couple of hours so jelly sets, before serving with condiments.
These rustic pies may be best suited to a pint of British ale but for a vinous alternative try Sam Scott’s blueberry flavoured barbera. The key to this match is the salty ham and protein-rich veal with the added protein push of the boiled eggs. A GSM style could work but I like the rusticity of the La Prova and the similarly gutsy flavour of the pies. The accompanying pickles and bite of English mustard help meld the synergy between pie and wine.