Venetian Pasta & Veal Pie
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Ground veal||8 Ounce|
|Mushrooms||4 Ounce, chopped|
|Dry thyme leaves||1⁄2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Regular strength chicken broth||1⁄4 Cup (4 tbs)|
|Tomato paste||2 Tablespoon|
|Tube pasta||6 Ounce (Dry Slender, Such As Perciatelli)|
|Frozen tiny peas||1 Cup (16 tbs)|
|Bechamel||1⁄2 Cup (8 tbs)|
|Frozen puff pastry||17 1⁄4 Ounce, thawed as per directions (1 Package)|
Melt butter in a wide frying pan over medium heat.
Add onion and carrots; cook, stirring often, until onion is very soft (about 10 minutes).
Crumble in veal and cook, stirring, until no longer pink.
Stir in mushrooms, thyme, and wine.
Reduce heat and simmer, uncovered, stirring often, until liquid has evaporated (about 15 minutes).
Add broth and tomato paste; cook, stirring often, until thick (about 5 minutes).
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (about 10 minutes); or cook according to package directions.
In a bowl, combine meat mixture, pasta, and peas.
Prepare Bechamel Sauce; stir warm sauce gently into pasta mixture.
Following directions given for Tortellini Pasta Pie (at left), roll out pastry, line spring-form pan, fill with pasta mixture, top with remaining pastry, finish edge, and decorate and slash top.
Bake on lowest rack of a 425° oven until pastry is richly browned (about 45 minutes).
Let pie cool in pan on a rack for 15 minutes; then carefully remove pan sides.
Let pie stand for at least 15 minutes (or up to 30 minutes).