Veal Meat Pie
Veal Meat Pie is a perfect cold weather dish! With only 15 minutes of preparation, the oven does most of the heavy lifting on this hearty entr�e. Tender veal cubes, onions and potatoes are a delicious filling for crisp pie dough.
| Serving Size | 10 - 12 |
|---|---|
| Prep Time | 15 mins. |
| Cook Time | 4 hrs. 30 mins. |
Ingredients
- 3 1/3 pounds veal cubes
- 4 teaspoons meat pie spices
- 6 cups diced potatoes
- 2 chopped onions
- 3 1/3 pounds pie dough
- 2 cups beef broth
- 1 tablespoon chopped garlic (optional)
- 1 egg yolk, beaten with a splash of water
- Meat Pie Spices
- 1 tablespoon onion flakes
- 1 teaspoon celery salt
- 1/4 teaspoon ground clove
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon allspice
- 1/4 teaspoon ground pepper
Preparation
- Preheat oven to 375�.
- In a bowl, mix the veal cubes with the meat pie spices, potatoes, onions, and, if desired, garlic. Set aside in a cool place.
- On a floured surface, compress two-thirds of the dough into a circle of 1/10� in depth.
- Compress the remaining dough into a circle of the same thickness.
- In a casserole or in a thick-bottomed pan, place the large portion of dough and press against the sides of the casserole. Remove the excess dough if necessary.
- Garnish the dough with the veal preparation and add the broth. Cover with the second portion of dough. Remove the excess dough if necessary. Baste the dough with the egg yolk. Make slits in the middle.
- Place the casserole on a cookie sheet to avoid spills during cooking. Cover the casserole and bake for 1 hour, or until the preparation begins to boil.
- Reduce the oven temperature to 350�F. Continue cooking for 3 hours.
- Reduce the oven temperature to 325�F. Continue cooking for 30 minutes to 1 hour, until the top of the meat pie is golden.
Veal Meat Pie
Veal Meat Pie is a perfect cold weather dish! With only 15 minutes of preparation, the oven does most of the heavy lifting on this hearty entr�e. Tender veal cubes, onions and potatoes are a delicious filling for crisp pie dough.
10 - 12
Prep: 15 mins.
Cook: 4 hrs. 30 mins.
Preparation
- Preheat oven to 375�.
- In a bowl, mix the veal cubes with the meat pie spices, potatoes, onions, and, if desired, garlic. Set aside in a cool place.
- On a floured surface, compress two-thirds of the dough into a circle of 1/10� in depth.
- Compress the remaining dough into a circle of the same thickness.
- In a casserole or in a thick-bottomed pan, place the large portion of dough and press against the sides of the casserole. Remove the excess dough if necessary.
- Garnish the dough with the veal preparation and add the broth. Cover with the second portion of dough. Remove the excess dough if necessary. Baste the dough with the egg yolk. Make slits in the middle.
- Place the casserole on a cookie sheet to avoid spills during cooking. Cover the casserole and bake for 1 hour, or until the preparation begins to boil.
- Reduce the oven temperature to 350�F. Continue cooking for 3 hours.
- Reduce the oven temperature to 325�F. Continue cooking for 30 minutes to 1 hour, until the top of the meat pie is golden.
Ingredients
- 3 1/3 pounds veal cubes
- 4 teaspoons meat pie spices
- 6 cups diced potatoes
- 2 chopped onions
- 3 1/3 pounds pie dough
- 2 cups beef broth
- 1 tablespoon chopped garlic (optional)
- 1 egg yolk, beaten with a splash of water
- Meat Pie Spices
- 1 tablespoon onion flakes
- 1 teaspoon celery salt
- 1/4 teaspoon ground clove
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon allspice
- 1/4 teaspoon ground pepper
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