Veal Pie Recipes

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.

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

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.

Steps:

• Soak sweetbreads in cold water for 1 hour. Rinse and place in pot. Cover with additional cold water. Bring slowly to a boil, then drain immediately and plunge into a bowl of cold water. Remove skin and press sweetbreads between 2 plates. Wrap plates in a towel, place a heavy weight on top, and compress for 30 minutes. Blot sweetbreads dry after pressed.
• For pastry: Make well in center of flour. Add salt and butter. Combine quickly with water to form a smooth dough. Knead lightly and let rest for 30 minutes in a cool place. Remove and roll out to a size slightly larger than the lip of a pie pan.
• To assemble: Preheat oven to 375 degrees F. Heat clarified butter in pan. When hot, add bacon and fry. Line pie dish with half the bacon, cover with a layer of sweetbreads. Add remaining bacon and remaining sweetbreads. Moisten with lemon juice and cover with tomatoes. Season with pepper and marjoram leaves.
• Lightly brush lip of pie pan with water. Cover filling with pastry and press down at edges to seal. Trim off excess dough. Cut vent holes in center and brush dough with egg. Bake 45 minutes.

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.