Veal & egg pie

Method

• Step 1
  Place flour in a food processor with 1 teaspoon of salt and 120g of butter. Process until mixture resembles fine breadcrumbs. Add 1 egg and 2-3 tablespoons of chilled water, then process until it comes together to form a smooth ball. Cover with plastic wrap and refrigerate for 30 minutes.
• Step 2
  Meanwhile, clean processor and add carrot, fennel, onion, bacon and garlic, then process until finely chopped. Heat remaining butter in a large frypan, add the chopped vegetables and cook over low heat until just softened, but not changing colour.
• Step 3
  Add veal and herbs, and cook for 10 minutes, stirring until veal browns. Add 1/4 cup of stock and simmer for 10 minutes or until liquid has been absorbed. Allow to cool.
• Step 4
  Preheat oven to 200°C. Grease a 25 x 11cm terrine. Place potato and remaining stock in a saucepan, bring to boil and cook until tender. Remove from heat and mash potatoes into stock until stock is absorbed. Add to veal mixture.
• Step 5
  Halve pastry. Roll out one half and use to line base of terrine, then fill with veal mixture. Make 4 small indents in filling and sit hard-boiled eggs in indents. Cover with remaining filling.
• Step 6
  Roll out remaining pastry and use to cover top of pie, trimming excess pastry and crimping edges to seal. Use excess pastry to decorate. Beat remaining egg and use to brush pie, then bake for 30 minutes or until golden. Cool, then refrigerate overnight or until firm.
• Step 7
  Serve at room temperature with pickles or chutney.