Veal and ham pie

Method

1. Preheat the oven to Gas Mark 6, 200C, 390F.
2. Roll out about two-thirds of the pastry and use to line a 27cmx8cmx8cm (11"x3"x3") drop sided tin.  Trim the edges.
3. For the filling, mix together the veal, ham, onion, breadcrumbs, parsley , lemon rind and seasoning.
4. Place half the meat mixture in the lined trim, pressing down well.
5. Trim the pointed ends off the eggs.
6. Place the eggs in a row down the centre of the tin.
7. Place the remaining filling on top of the eggs, pressing down well.
8. Roll out the remaining pastry to form a lid.
9. Moisten the underside of the lid and pastry edges and cover the pie.
10. Trim off the excess pastry and pinch the edges to decorate.
11. Cut out pastry leaves for the trimmings and place on top of the pie.
12. Brush with beaten egg to glaze.
13. Bake for 30 minutes. 
14. Reduce the tempearture to Gas Mark 4/180C/350F for a further 30 minutes.
15. Allow pie to cool.
16. Make up the aspic jelly as directed with the boiling water and cool.
17. Make a hole in the top of the pie and carefully pour in the aspic when it is at the point of setting.
18. Chill the pie for 1-2 hours and slice to serve.