Veal and winter vegetable pie

METHOD

1. In a heavy based saucepan, melt the butter over medium heat and add the onions when the butter is foaming – stir to cook for 2 minutes. Add the meat in small batches to brown evenly. When all the veal is done, return to pan and sprinkle in flour.
2. Stir the flour in and pour in the stock and red wine; tip in the turnip, parsnip and celeriac dices and bring to the boil. Reduce to a simmer and cook out for 1 hour. Stir occasionally to ensure the mixture is not sticking. Test to see the meat is done and remove from heat to cool for 30 minutes before making the pie.
3. Make this very versatile hot water pastry by ensuring the water/butter is just on the simmer in a suitable sized saucepan– tip in the flour and remove from the heat. Stir in with a wooden spoon and then tip out onto a floured bench and continue to knead the pastry until it is smooth. This pastry used to be made with lard and would produce a wonderful sheen...so use lard if you prefer.
4. Rest the pastry for 5 minutes and divide into 2. Roll out the bottom piece so it will line the pie dish. Spoon in the veal and turnip filling and roll out the top. Brush the edge of the bottom pastry with egg wash and top with the second lot of pastry. Press the two edges together and then trim the edges with the back of a knife. Crimp the edges with your thumb and fingers or used a fork dipped in flour.
5. Cut a hole in the middle of the pastry top (or use a pie bird which holds the pastry up from the filling and also lets the steam out); brush evenly with egg wash and bake in a preheated oven at 200c for 20–25 minutes or until the pastry is golden brown. Serve with hot steaming green vegetables.