CHEESY VEAL PIE
This special pie tastes just like veal Parmesan in a savory pastry crust. My daughter often asked me to make it for her birthday dinner. I've also make it with chicken, and it's just as tasty. -Grace Epperson Richmond, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- Place flour in a large resealable bag; add veal in batches and shake to coat. In a skillet, cook veal in butter until no longer pink. Add tomatoes, tomato sauce, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. Stir in Parmesan cheese., In a bowl, combine the first four crust ingredients. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll out one portion to fit a 9-in. pie plate; place in plate. Trim pastry to 1/2 in. beyond edge of plate; fluted edges. Add filling. Top with cheddar cheese., Roll out remaining pastry to 1/8-in. thickness. With a 2-in. biscuit cutter, cut out circles; place over cheese, overlapping slightly. Bake at 400° for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 424 calories, Fat 27g fat (15g saturated fat), Cholesterol 97mg cholesterol, Sodium 856mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
VEAL PIE
Make and share this Veal Pie recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 55m
Yield 3-6 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 350, grease a 9" pie plate.
- heat olive oil in a skillet, add onion cook until softened, 3 minutes.
- add zucchini, herbes de provence, salt pepper and cook 5 minutes more, remove from heat and cool.
- meanwhile mix veal, egg, garlic,3 tbsp parsley, salt pepper and herbs.
- sprinkle the greased pie plate with bread crumbs to cover bottom lightly.
- add half of the zucchini mix.
- top with veal mix and cover with remaining zucchini mix.
- mix together remaining bread crumbs, parsley and parmesan and sprinkle over the top.
- drizzle with olive oil.
- bake 20-30 minutes until cooked through.
Nutrition Facts : Calories 456.1, Fat 24.4, SaturatedFat 8.1, Cholesterol 178.2, Sodium 523.4, Carbohydrate 23.8, Fiber 3.4, Sugar 5.7, Protein 35.4
ITALIAN VEAL PIE
"Simply delicious" is the best way to describe this meaty main dish! It's like a potpie with flecks of oregano in the flaky crust. -Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4-6 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, cheese, garlic salt and oregano. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry into thirds; set aside a third., On a floured surface, roll out remaining pastry to fit a 9-in. pie plate. Transfer pastry to a pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges., For filling, coat veal cubes with flour. In a skillet, brown veal on all sides in butter. Add the tomatoes, tomato sauce, onion, cheese, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Transfer into prepared crust. Top with cheese slices. Roll out remaining pastry. Cut into 2-in. circles. Place on top of filling. Bake at 400° for 30-35 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 535 calories, Fat 32g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 937mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
V-TOL VEAL HAM AND EGG PIE
Steps:
- To make hot water paste, place water on heat, add lard, and bring to a boil. Mix the sifted flour with salt. Add water and lard to flour and stir until paste comes away from the edges of the bowl. Work quickly while paste is still hot. Place on board and knead until smooth.
- Cover meat with water and add parsley and mixed herbs. Cook 30 minutes. Remove meat from stock and reduce stock to 2 cups. Add gelatin and sherry to stock and allow to cool. Preheat oven to 400 degrees F.
- Roll out pastry to approximately 3/16-inch thick. Cut into shapes to fit sides, base and ends of a rectangular tin. Allow 1/2-inch shrinkage in length and width. Line sides of tin first and then drop in piece cut to fit base and press edges together. Make sure that sides are long enough to just come over rim of tin. Fill pastry case by placing a neat layer of meat in the bottom. Place whole eggs down center of mold and cover with the rest of the meat. Cover with pastry cut to fit top and crimp together using the back of a spoon. Brush with egg wash and make three steam holes in the pie. Cook for 1 hour and 20 minutes. Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed. Allow stock to settle and top up several times. Refrigerate. Accompany with green salad and decorate with parsley.
VEAL MARENGO POT PIE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Trim the fat from the veal cubes and pat them dry with paper towels. Season to taste with salt and pepper.
- Heat the oil in a large, heavy casserole and brown the veal cubes a few at a time without burning them. Remove them with a slotted spoon. Add the shallots, garlic, onions and carrots and cook, stirring, for a couple of minutes without burning.
- Add the tomato paste, stock, wine and thyme. Scrape up cooked particles from the bottom of the casserole. Cover and bake for one hour.
- Saute the mushrooms in the butter for two to three minutes and add them to the stew when it is removed from the oven. Cool the stew and if you wish, refrigerate it overnight.
- Preheat oven to 400 degrees. Put the stew in two eight-cup pie dishes or eight individual two-cup pie dishes. Brush the rims with egg yolk. Roll out the pastry one-eighth inch thick and cut it in rounds and place it on top. Brush with egg yolk and bake for 30 minutes or until golden brown.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 36 grams, Carbohydrate 69 grams, Fat 53 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1389 milligrams, Sugar 12 grams, TransFat 0 grams
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