Ham Pie with Egg

For the ham pie with egg, first prepare the dough. To do this, pile up the flour, add clarified butter in small pieces, salt heavily and work into a dough with so much cold water that the dough becomes nice and smooth. Form into a ball, cover with plastic wrap and let rest in a cool place for at least 2 hours.

Meanwhile, finely dice ham as well as meat. Place in a bowl and marinate with Madeira, chicken soup and lemon juice. Add salt, pepper and finely chopped herbs. Mix pistachios as well as hazelnuts into the farce and let it chill for at least 30 minutes.

Divide the dough approximately 2:1 (setting aside some dough for decoration) and roll out the larger portion large enough to line the terrine mold with some dough still protruding over the edge all around. Line the mold with it, pour in half of the mixture and place the peeled eggs on top. Cover with farce.

Roll out the second piece of dough as well and place it as a lid. While doing this, form the lid as decoratively as possible in a wavy shape between your fingers. Shape leftover dough into decorative leaves or rolls and place on top. Cut a small opening in the center and form a small chimney of dough, if desired. Brush ham pie with beaten egg and bake in preheated oven at 180 °C for 60-80 minutes, depending on the shape.

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