Ingredients
450g/1lb shoulder veal, cut in 2.5cm/1in cubes
450g/1lb shoulder pork, cut in 2.5cm/1in cubes
1 medium onion, sliced
1 medium carrot, sliced
1 stalk celery, sliced
freshly ground salt and black pepper
700ml/25fl oz red wine
clarified butter
1 clove garlic, bruised
225g/8oz mushrooms, sliced
1 orange, peeled
1 lemon, juice only
bouquet garni (2.5cm/1in bay leaf, 7.5cm/3in stalk celery, ½ tsp thyme, 6 peppercorns, parsley)
For the pastry:
350g/12oz all-purpose flour
200g/7oz butter, chilled and cut in cubes
2 eggs
2 eggshells full of ice cold water
Method
1. Place the meat, sliced onion, carrot and celery into a bowl and and season generously with salt and black pepper. Pour red wine over this, cover with plastic film and set in a cool place to marinate overnight at room temperature.
2. Sift the flour into a bowl, add the chilled butter and using a pastry cutter, cut the butter into the flour. Stir until a dough is formed.
3. Add 1 egg and 2 egg shells full of water. Knead a few times, set aside until required.
4. Strain the marinade from the meat and reserve. Dry the meat with a linen towel (pick out the vegetables and keep them on one side).
5. Place a frying pan on the hob and add some clarifed butter to just cover the bottom. Put the pieces of meat into the very hot butter to seal in the juices and colour the meat.
6. Cover the meat with the marinated vegetables and allow this mixture to simmer over a low heat, stirring constantly for 10 minutes.
7. Pour some clarified butter in another pan and add the garlic, mushrooms, orange peel and lemon juice. Add the bouquet garni tied together with cheesecloth and the reserved wine marinade. Simmer for 10 minutes.
8. Roll out pastry on a lightly floured board to fit the top of a 2-quart casserole dish.
9. Pour meat mixture into the casserole dish, add the mushrooms and wine. Remove and discard the bouquet garni, orange peel and garlic clove. Cover the pastry, trim and crimp the edges.
10. Re-roll the trimmings and cut into pastry leaves (a strip of pastry cut into diamonds). Make a 2.5cm/1in steam hole in the centre of the pie. Place leaves around the hole.
11. Beat the remaining egg and add a pinch of salt to add high gloss. Brush the pastry with the beaten egg.
12. Place in a preheated 190C/375F/Gas 5 oven for 1½ hours. After cooking period remove pie from oven and serve.
Note:
These recipes were originally written for a North American audience. Some of the ingredients, measurements and equipment may be unusual.
