TOTAL TIME: Prep: 50 min. Bake: 30 min.
MAKES: 4-6 servings


  • 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
  • 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)

Nutritional Facts

1 piece: 535 calories, 32g fat (18g saturated fat), 115mg cholesterol, 937mg sodium, 41g carbohydrate (6g sugars, 3g fiber), 21g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Italian Veal Pie in Test Kitchen Favorites 2004 2005, p91

Full-Bodied Red Wine

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

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