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“Original recipe came from 'The Compleat Sevant-Maid 1677) adapted by Theodora Fitzgibbon, 'The Art of British Cooking" 1965.”
READY IN:
1hr
SERVES:
4-6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the hard-boiled egg yolks and all the other ingredients, chopped very finely, except the ham, egg whites, cider and butter.
  2. Cut the ham into slices about 4 inches long and fill each slice with the above mixture.
  3. Roll up these'olives' and place them close together in a pie-dish.
  4. Pour over the cider, add the chopped egg whites and dot with butter.
  5. To make the pastry, work the fat into the flour, add the salt and make into a thick dough with cold water.
  6. Keep cool until it is needed.
  7. Damp the edges of the pie-dish and cover with the pastry.
  8. Bake in a moderate oven for 40 minutes.
  9. Can be eaten hot or cold.

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