Italian Veal Pie Recipe

Be the first to write a review

Rate recipe

Simply delicious describes this meaty main dish! It's like a potpie with flecks of oregano in the flaky crust. —Sue Draheim

[X]

Rate Italian Veal Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Veal Pie Recipe

Prep: 50 min. Bake: 30 min.

Yield: 4-6 Servings

50 30 80

Ingredients

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 5 tablespoons cold water
FILLLING:
1 pound boneless veal sirloin steak, cubed
1/2 cup all-purpose flour
1/4 cup butter
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1/4 cup chopped onion
3 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon pepper
4 slices cheddar cheese (1/4 inch thick)

Directions

In a large bowl, combine the flour, cheese, garlic salt and oregano. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry into thirds; set aside a third.
On a floured surface, roll out remaining pastry to fit a 9-in. pie plate. Transfer pastry to a pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
For filling, coat veal cubes with flour. In a skillet, brown veal on all sides in butter. Add the tomatoes, tomato sauce, onion, cheese, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
Transfer into prepared crust. Top with cheese slices. Roll out remaining pastry. Cut into 2-in. circles. Place on top of filling. Bake at 400° for 30-35 minutes or until golden brown and bubbly. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 535 calories, 32 g fat (18 g saturated fat), 115 mg cholesterol, 937 mg sodium, 41 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Italian Veal Pie in Test Kitchen Favorites 2004 , p91