Cheesy Veal Pie 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cheesy Veal Pie cont. 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 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

Cheesy Veal Pie 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008