Ham Pie (Schinkenpastete)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FILLING: 1/2 lb pork, cooked 1/2 lb veal, cooked 1 roll
1 onion parsley 2 eggs, separated
pinch of basil 2 tbls fat 1 tsp Madeira wine
4 slices ham (measuring 2-1/2 x 5 inches) DOUGH: Laminated dough (using 1-1/4 cups flour)



1 Prepare dough. Roll out one-half of the dough in a rectangle 6x11 inches. Fill as Follows:
2 Grind meat. Soak roll in water and squeeze dry. Pluck apart. Chop onion and parsley. Add egg yolks (saving 1 tablespoon) and seasoning. Beat whites of eggs until stiff (saving 1 tablespoon) and fold in. Combine all ingredients (except ham). Place slices of ham on dough to within 1/2 inch of edges. Cover with mixture, then with other ham slices. Spread egg white on edges of dough. Roll out remaining dough and place it over all, pressing edges firmly together. Trim overlapping dough and from it form 3/4 inch strips to place criss-cross on top of pie. Brush with egg yolk and bake in a medium (375 F) oven about 1 hour. Serve hot or cold.

Back