Line the base and sides of a spring form cake tin with the shortcrust pastry, then blind bake at 160C for about ten minutes.
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.
Mix together the eggs, onion, cream, parsley, dill and salt and pepper.
Stir the eggs into the chopped ham and veal then pour this mixture into the pastry case.
Top with the puff pastry, sealing the edges well, brush with egg wash then bake at 190C for 45-50 minutes.
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