Veal And Vegetable Pie
|Veal shoulder||1 1⁄2 Pound|
|Pork drippings||1⁄4 Cup (4 tbs)|
|Onions||4 , chopped|
|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.