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Veal And Vegetable Pie

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Ingredients
  Veal shoulder 1 1⁄2 Pound
  Pork drippings 1⁄4 Cup (4 tbs)
  Onions 4 , chopped
  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Stalk celery with leaves 1⁄4
  Eggs 2 , hard-cooked
  Mushrooms 1⁄2 Cup (8 tbs)
  All purpose flour 3 Tablespoon
  Stock 2⁄3 Cup (10.67 tbs)
  Carrots 2 , sliced
  Frozen puff pastry 11 Ounce, thawed
  Egg yolk 1 , beaten (For Glaze)
Directions

Cut the veal into 1/2-inch pieces.
Heat the drippings and fry the onions for 5 minutes.
Stir in the meat, salt and pepper and cook for 10 minutes.
Meanwhile, cut the celery into strips and chop the celery leaves.
Slice the eggs.
Quarter the mushrooms.
Sprinkle the flour over the meat and stir well, then stir in the stock.
Bring to the boil and simmer, stirring, until thickened.
Mix in the carrots, celery, celery leaves and mushrooms.
Transfer to an ovenproof dish.
Cover with the egg slices.
Roll out the pastry to cover the dish.
Press the edges to seal and decorate with the pastry trimmings.
Brush with the egg yolk and bake in a hot oven (425° F) for 40 minutes.
Serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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