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Cheesy Veal Pie Recipe

Cheesy Veal Pie Recipe

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
TOTAL TIME: Prep: 45min. Bake: 35 min. YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 slice: 424 calories, 27g fat (15g saturated fat), 97mg cholesterol, 856mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 17g protein.

Reviews for Cheesy Veal Pie

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MY REVIEW
katlaydee3 User ID: 3741999 93923
Reviewed Oct. 28, 2010

"Loved this recipe! I used chicken since I don't eat veal. The flavor of the sauce was delicious, the crust was easy to work with and the chicken was moist. Will definitely make again."

MY REVIEW
mewolcott412 User ID: 875327 50453
Reviewed Sep. 3, 2010

"This was really good. Had great flavor. I used the chicken instead of the veal, since it was what I had on hand."

MY REVIEW
Sisterchick User ID: 4558945 38540
Reviewed Feb. 10, 2010

"My boyfriend likes veal parmesan and so I wanted to find something along those lines to really wow him-this recipe did the trick! He always asks me to make this for him and hords the leftovers"

MY REVIEW
kredhead User ID: 710648 81437
Reviewed Jan. 10, 2010

"I made this yesterday and it was absolutely delicious...the crust is supurb..the flavor is the definition of comfort food!"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.