CookEat Recipe
Mutton and Ham Pot Pie
Mutton leg, fresh pork ham, white onions and potatoes in tomato and demi-glace gravy, baked under an egg-glazed folded butter pastry lid.
Method
Steps
Step 1
Keep the half pound of prepared raw folded butter pie paste refrigerated until needed. Preheat a conventional oven to 180°C. Choose an ovenproof baking dish suitable for hot filling that holds all the filling below the rim with headroom and can be covered by the half pound of pastry without stretching it or rolling it so thin that it tears.
Step 2
Weigh the raw lean mutton-leg meat and the raw lean fresh pork ham, then cut both into one-inch pieces. Peel, trim and wash the twelve small white onions. Peel and wash the four medium potatoes and cut them into half-inch squares. Wash, dry and finely chop the parsley.
Step 3
Heat the two ounces of melted lard in a broad heavy sauté pan. Add the mutton and raw ham, season with the teaspoon of salt and half teaspoon of ground black pepper, and brown for about ten minutes. Add all the onions and potatoes and brown for about ten minutes more, stirring occasionally.
Step 4
Drain the meat and vegetables on a sieve and return them to the pan off the heat. Measure one gill of finished demi-glace. Loosen that measured portion with a little hot finished unsalted White Broth, prepared with veal bones and aromatics only, until somewhat fluid. If either preparation was refrigerated or thawed, bring the diluted portion to a full rolling boil while stirring and verify at least 74°C; use it promptly.
Step 5
Sprinkle the ounce of flour over the drained meat and vegetables and toss well. Pour in the two gills of water, the two gills of pure tomato juice and the loosened demi-glace portion.
Step 6
Add the separate blade of mace, the bay leaf and one very thin shaving from a whole culinary nutmeg kernel. Add the teaspoon of chopped parsley, tablespoon of Worcestershire sauce and teaspoon of prepared Dijon mustard. Mix thoroughly and bring to a gentle boil. Cook for about fifteen minutes, stirring, and continue as needed until the meat is tender and the largest pieces of both meats reach at least 74°C for fifteen seconds.
Step 7
Transfer all the hot filling to the baking dish. Beat egg as needed and brush the rim of the dish with it. Keep the filling hot and work promptly while preparing the lid.
Step 8
Measure the half pound of ready raw pie paste before rolling and trimming. Roll it on a clean suitable surface to cover the dish, lay it over the hot filling, press firmly around the border and trim the excess. Make a few light steam incisions and brush the top with the same beaten egg.
Step 9
Bake for about forty-five minutes, until the pastry is golden and fully cooked through, including its underside, and the thickest filling reaches at least 74°C for fifteen seconds. Adjust the baking time as needed; browning alone does not establish that the pastry or filling is ready.
Step 10
Serve hot, discarding the whole bay leaf as the pie is portioned.
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