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Cheesy Veal Pie Recipe

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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

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Cheesy Veal Pie Recipe

Prep: 45min. Bake: 35 min.

Yield: 6-8 Servings

45 35 80

Ingredients

1/2 cup all-purpose flour
1 pound veal or boneless skinless chicken breasts, cubed
1/4 cup butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/4 cup chopped onion
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese
HERB-CHEESE CRUST:
1-1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 cup cold butter
4 to 6 tablespoons cold water
1/2 cup shredded cheddar cheese

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 424 calories, 27 g fat (15 g saturated fat), 97 mg cholesterol, 856 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Cheesy Veal Pie in Taste of Home October/November 2001, p25

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Cheesy Veal Pie (4)

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Reviewed on Oct. 28, 2010 by katlaydee3

Loved this recipe! I used chicken since I don't eat veal. The flavor of the sauce was delicious, the crust was easy to work with and the chicken was moist. Will definitely make again.

Reviewed on Sep. 03, 2010 by mewolcott412

This was really good. Had great flavor. I used the chicken instead of the veal, since it was what I had on hand.

Reviewed on Feb. 10, 2010 by Sisterchick

My boyfriend likes veal parmesan and so I wanted to find something along those lines to really wow him-this recipe did the trick! He always asks me to make this for him and hords the leftovers

Reviewed on Jan. 10, 2010 by kredhead

I made this yesterday and it was absolutely delicious...the crust is supurb..the flavor is the definition of comfort food!