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Veal And Vegetable Pie

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  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)

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: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 652 Calories from Fat 329

% Daily Value*

Total Fat 37 g56.2%

Saturated Fat 11 g55.1%

Trans Fat 0.1 g

Cholesterol 237.8 mg79.3%

Sodium 648.8 mg27%

Total Carbohydrates 40 g13.5%

Dietary Fiber 3.3 g13.3%

Sugars 5.5 g

Protein 39 g77.9%

Vitamin A 70.7% Vitamin C 13.8%

Calcium 5.2% Iron 13.6%

*Based on a 2000 Calorie diet

Veal And Vegetable Pie Recipe