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Italian Veal Pie

Italian Veal Pie
Simply delicious describes this meaty main dish! It's like a potpie with flecks of oregano in the flaky crust. —Sue Draheim
4-6 ServingsPrep: 50 min. Bake: 30 min.

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
© Taste of Home 2013

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Italian Veal Pie (continued)

Directions (continued)

  • 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.
Nutrition 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.
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