Veal and Ham Tie

Ingredients

• pastry dough
• 1 egg yolk
• water

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Roll out the pastry dough to cover the dish and its contents.

2. Lay half of the rolled dough on the dish, then spread the other half to cover it completely.

3. Press the edges with your thumb and trim off excess dough.

4. Crimp the edges with a knife and notch them neatly.

5. Brush the outside of the pie with water and the egg yolk.

6. Roll out more dough and cut out a dozen leaves, crimping them to resemble leaves.

7. Make a hole in the center of the pie and place the leaves around it, slightly overlapping.

8. Roll the remaining dough into a smooth ball with a point and place it in the center hole.

9. Lightly brush the leaves and ball with water and egg yolk.

10. Make small holes in the sides of the pie for steam to escape.

11. Bake in a moderate oven at 350°F (175°C) for about two hours.