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
SERVINGS
|
6-8
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
35 min.
|
TOTAL
|
70 min.
|
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.