CHEESY VEAL PIE

Cheesy Veal Pie image

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

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 19

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

Steps:

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., 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., 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.

Nutrition Facts : Calories 424 calories, Fat 27g fat (15g saturated fat), Cholesterol 97mg cholesterol, Sodium 856mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.