Best Cheesy Veal Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL SWEETBREAD AND BACON PIE



Veal Sweetbread and Bacon Pie image

Discovered by Graham Kerr on an Australian Ranch

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

10 ounces veal sweetbreads
2 cups flour, sifted
Pinch salt
3/4 cup butter, cut into 1/2-inch dice
1/2 cup water
Clarified butter
8 slices bacon, cut into 1/2-inch pieces
1 lemon, juiced
3 medium tomatoes, cut into 1/2-inch slices
Black pepper, to taste
30 marjoram leaves
1 egg, lightly beaten

Steps:

  • Soak sweetbreads in cold water for 1 hour. Rinse and place in pot. Cover with additional cold water. Bring slowly to a boil, then drain immediately and plunge into a bowl of cold water. Remove skin and press sweetbreads between 2 plates. Wrap plates in a towel, place a heavy weight on top, and compress for 30 minutes. Blot sweetbreads dry after pressed.
  • For pastry: Make well in center of flour. Add salt and butter. Combine quickly with water to form a smooth dough. Knead lightly and let rest for 30 minutes in a cool place. Remove and roll out to a size slightly larger than the lip of a pie pan.
  • To assemble: Preheat oven to 375 degrees F. Heat clarified butter in pan. When hot, add bacon and fry. Line pie dish with half the bacon, cover with a layer of sweetbreads. Add remaining bacon and remaining sweetbreads. Moisten with lemon juice and cover with tomatoes. Season with pepper and marjoram leaves.
  • Lightly brush lip of pie pan with water. Cover filling with pastry and press down at edges to seal. Trim off excess dough. Cut vent holes in center and brush dough with egg. Bake 45 minutes.

V-TOL VEAL HAM AND EGG PIE



V-Tol Veal Ham and Egg Pie image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 11

1 cup water
3/4 cup lard
4 cups flour, sifted
1 heaping teaspoon salt
1 1/2 pounds veal fillet, cut into 1-inch cubes
1 pound leg ham (1 slice), cut into 1- inch cubes
1/2 teaspoon chopped parsley
1 teaspoon mixed herbs
1 tablespoon gelatin
2 tablespoons sherry
5 hardboiled eggs, ends trimmed off

Steps:

  • To make hot water paste, place water on heat, add lard, and bring to a boil. Mix the sifted flour with salt. Add water and lard to flour and stir until paste comes away from the edges of the bowl. Work quickly while paste is still hot. Place on board and knead until smooth.
  • Cover meat with water and add parsley and mixed herbs. Cook 30 minutes. Remove meat from stock and reduce stock to 2 cups. Add gelatin and sherry to stock and allow to cool. Preheat oven to 400 degrees F.
  • Roll out pastry to approximately 3/16-inch thick. Cut into shapes to fit sides, base and ends of a rectangular tin. Allow 1/2-inch shrinkage in length and width. Line sides of tin first and then drop in piece cut to fit base and press edges together. Make sure that sides are long enough to just come over rim of tin. Fill pastry case by placing a neat layer of meat in the bottom. Place whole eggs down center of mold and cover with the rest of the meat. Cover with pastry cut to fit top and crimp together using the back of a spoon. Brush with egg wash and make three steam holes in the pie. Cook for 1 hour and 20 minutes. Remove pie and while still hot place a funnel into the holes and fill with the stock- making sure stock is evenly distributed. Allow stock to settle and top up several times. Refrigerate. Accompany with green salad and decorate with parsley.

Related Topics