Herbed Veal And Tomato Pie

  1. For the pastry, sift flour into a large bowl. Rub in butter until mixture resembles breadcrumbs. Add 2 of the egg yolks and enough iced water (about 2 tbsp) to make ingredients cling together. Press dough into a ball; knead gently on floured surface until smooth. Wrap in plastic wrap; refrigerate 30 mins.
  2. Meanwhile, for the filling, heat 1 tbsp of the oil in a large saucepan on high heat. Cook onions, stirring, until browned. Remove from pan.
  3. Toss veal in flour, shaking away excess flour. Heat remaining oil in same pan on medium-high heat. Cook veal, in batches, until browned all over. Remove veal from pan. Add crushed tomatoes, tomato paste and wine to pan; cook, stirring, until mixture boils and thickens. Add herbs. Return veal to pan; simmer, uncovered, 30 mins, stirring occasionally. Add onions and mushrooms; cook 15 mins or until veal is tender. Mix remaining 2 tbsp flour and 2 tbsp water in small bowl. Add to veal; stir until mixture boils and thickens. Cool.
  4. Preheat the oven to 400u0b0F. Roll two-thirds of the pastry between sheets of parchment paper until large enough to line 9-inch round pie dish. Press pastry into dish; trim edge. Line pastry with parchment paper. Fill with dried beans or rice; place on a baking pan. Bake 10 mins. Remove paper and beans; bake further 10 mins or until lightly browned. Cool.
  5. Increase oven temperature to 425u0b0F.
  6. Roll remaining pastry and scraps until 1/4-inch thick. Spoon filling into crust. Top with pastry; cut a square of pastry from the center. Brush with a little of the remaining egg yolk.
  7. Bake about 40 mins or until lightly browned and heated through.

flour, cold butter, egg yolks, filling, olive oil, baby onions, veal, flour, tomatoes, tomato, red wine, fresh oregano, thyme, button mushrooms

Taken from recipes-plus.com/api/v2.0/recipes/35740 (may not work)

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