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Minted Veal Pie

Meat.Bible's picture
Ingredients
  Lean pie veal 450 Gram
  Onion 1 , peeled
  Butter 25 Gram
  Mushrooms 100 Gram, cleaned, trimmed and chopped
  Flour 15 Milliliter (1 Spoon)
  Stock 150 Milliliter
  Dried mint 30 Milliliter (2 Spoons, 15 Milliliter Each)
  Salt To Taste
  Freshly ground black pepper To Taste
  Plain flour 200 Gram
  Margarine 50 Gram
  Lard 50 Gram (White Fat)
  Water 1 Cup (16 tbs) (As Required To Mix)
  Milk 1⁄2 Cup (8 tbs) (For Glazing)
Directions

Mince the veal and onion coarsely.
Cook gently in a pan with the butter for 10 minutes, stirring occasionally.
Add the mushrooms and continue cooking for 2 minutes.
Stir in the 1 x 15 ml (1 tablespoon) of flour, followed by the stock, mint and seasonings, and bring to the boil for 2 minutes.
Taste and adjust the seasonings and cool.
Sieve the 200 g (8 oz) flour and a pinch of salt into a bowl, add the fats and rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Roll out half the pastry, use to line a 20 cm (8 in) pie plate or shallow tin, and spoon in the filling.
Roll out the remaining pastry and cut into about 28 4 cm (1 1/2 in) rounds.
Brush with milk and place in overlapping circles all over the filling to make a lid.
Glaze again with milk and cook in a hot oven for 20 minutes.
Reduce oven temperature to moderate and cook for a further 20 to 30 minutes, until browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal

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