You are here

Venetian Pasta & Veal Pie

Italian.Chef's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  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)
Directions

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).
Let cool.
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.
Drain well.
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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Healthy

Rate It

Your rating: None
4.15
Average: 4.2 (17 votes)