Veal and ham pie

Method

1. For the veal: heat the olive oil in a large pan. Add the vegetables and garlic and cook gently until softened.

2. Add the veal to the pan and season with salt and pepper. Pour over the white wine and enough ham stock to cover. Drop in the dried mushrooms and bring to the boil. Turn down the heat, cover and simmer for 30-40 minutes until veal is tender. Strain, reserving the hot liquid.

3. For the ham: melt the butter in a pan and gently fry the leeks for a few minutes until softened. Sprinkle over the flour and cook, stirring for a couple of minutes.

4. Slowly add the reserved cooking liquor, whisking. Bring to a simmer and remove the pan from the heat. Mix in the smoked ham hock and the reserved veal and vegetables. Add the parsley, mustard and cream and taste for seasoning. Leave to cool.

5. Preheat the oven to 175C/gas 4.

6. To assemble: roll the pastry into 2 circles, one larger than the other. Brush a large pie dish liberally with butter and sprinkle with flour. Tap out the excess. Use the larger circle of pastry to line the pie dish.

7. Spoon in the veal and ham filling. Brush the rim of the pie dish with a little of the beaten egg and sit the smaller circle of pastry on top. Seal the edges with a floured fork and trim off any excess pastry. Brush the top with egg and make a small hole in the top to let the steam come out. Bake in the oven for 30-35 minutes, until risen and golden.