PASTRY:

6 tbsp. butter
2 c. flour
2 eggs
2 tbsp. cooking oil
1 tsp. salt
Dash of freshly ground pepper

Cut butter into flour with a pastry blender. Add eggs, oil and seasonings, and work together into a dough. Form into a ball, wrap in waxed paper, and chill in the refrigerator at least a half hour.

STUFFING:

2 generous c. chopped, cooked veal
1 scant c. sausage meat
2 eggs, beaten
1/4 c. onion, minced
1/4 tsp. thyme
1 bay leaf
1 tsp. salt
Freshly ground pepper to taste
1 egg yolk, beaten

Mix the stuffing ingredients thoroughly. Roll out dough into a rectangular shape about 1/4 inch thick. Shape the stuffing into a loaf shape and place in the center of the rectangle. Cover with the dough, pulling up sides and ends, and cutting off any extra dough. Seal well. Decorate with strips of dough. Brush with beaten egg yolk. Place on a baking sheet and bake in 350 degree oven 1 1/2 hours, or until pastry is golden. Serves 4 to 6.