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  • 500g roasted veal loin

  • 200g sliced ham

  • 1 Spanish onion, finely diced

  • 3 eggs

  • 100ml thickened cream

  • ½ a cup of chopped parsley

  • ¼ cup of chopped dill

  • Salt and pepper

  • 2 sheets of Borg’s Shortcrust Pastry

  • 1 sheet of Borg’s Puff Pastry


  • 1.

    Line the base and sides of a spring form cake tin with the shortcrust pastry, then blind bake at 160C for about ten minutes.

  • 2.

    Chop the pre-roasted veal loin into 2 cm cubes and place into a large bowl, then shred the ham and put it in the bowl.

  • 3.

    Mix together the eggs, onion, cream, parsley, dill and salt and pepper.

  • 4.

    Stir the eggs into the chopped ham and veal then pour this mixture into the pastry case.

  • 5.

    Top with the puff pastry, sealing the edges well, brush with egg wash then bake at 190C for 45-50 minutes.


For more information and recipes from this series, click on the following link

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