Venetian Veal Pie
(from tholmes’s recipe box)
An old favorite
Source: Roslyn Jacobson
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Entree, Italian, Meat
Ingredients
- PASTRY;
- 1 1/2 cups flour
- 1 tsp garlic salt
- 1 tsp oregano
- 1/4 cup parmesan cheese
- 1/2 cup butter
- 4 to 5 Tbs cold water
- MEAT FILLING:
- 1 lb veal, cut into bite-size pieces
- 1/2 cup flour
- 1/4 cup butter
- 1 lb can tomatoes
- 1 cup tomato sauce
- 1/4 cup chopped onions
- 3 Tbs parmesan cheese
- 1 Tbs sugar
- 1 tsp basil
- 1/8 tsp black pepper
- 1/2 tsp each of salt, garlic salt, and oregano
- 4 slices of cheddar cheese
Directions
-
PASTRY:
-
Combine dry ingredients
-
Cut in butter
-
Sprinkle with water and mix
-
Roll out 2/3 of the dough and fit into pie pan
-
MEAT FILLING:
-
Coat the veal pieces with flour and brown in butter.
-
Stir in all other ingredients except cheddar cheese
-
Cover and simmer 30 minutes or until meat is tender
-
Empty into pastry-lined pan
-
Top with cheese slices
-
Roll out remaining dough and cut into 2 inch circles
-
Place circles of dough over cheese, overlapping
-
Bake at 400 degrees for 30 to 35 minutes or until golden brown