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Cheesy Veal Pie

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
6-8 ServingsPrep: 45min. Bake: 35 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
© Taste of Home 2013

2 of 2

Cheesy Veal Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013