ITALIAN VEAL PIE

Italian Veal Pie image

"Simply delicious" is the best way to describe this meaty main dish! It's like a potpie with flecks of oregano in the flaky crust. -Sue Draheim, Waterford, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 4-6 servings.

Number Of Ingredients 20

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)

Steps:

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., 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.

Nutrition Facts : Calories 535 calories, Fat 32g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 937mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.