English meat pie

(Recipe #9, page 120)

For a dish serving 8, take ½ pound of flour, 6 ounces of butter, 1 egg, and ½ cup of cold water; in a cool place, knead well to form dough and divide it into two slightly unequal portions. Roll out the smaller portion, cut strips as wide as three fingers, and place them around the edge of a deep previously buttered dish.

Take cold roast meat of any kind—poultry or meat remnants—, cut it into small pieces, line the bottom of the dish with a few slices of pork fat and top with the meat, adding salt, allspice, and (optionally) meat dumplings among the pieces. Now pour 1–2 cups of strong bouillon over the meat; roll the other piece of dough into a circle a bit larger than the dish and place it over the meat. Turn the projecting dough inwards in a tight roll around the dish and press it with two fingers to form a rim; brush the crust with an egg thinned with water. Make two incisions in the crust and bake the pie 1–1¼ hours; the top heat must be greater than the bottom heat.

Translated by David Green.

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