Veal Pie
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Due to the price and availability of veal, pork can be substituted in this recipe. An old trick of soaking the pork in milk for about 30 minutes before using, does wonders for the pork. But, DO NOT substitute any other pie crust for this recipe, it is delicious and really makes the dish.
INGREDIENTS
PASTRY
1-1/2 cups sifted all-purpose unbleached flour
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup unsalted butter, softened
4 to 5 tablespoons cold waterMEAT FILLING
1 pound veal steak, cut into cubes
1/2 cup all-purpose flour
1/4 cup butter
2 cups (1 pound) fresh tomatoes, or canned (drained)
1 cup (8-ounces) tomato sauce
1/4 cup chopped onion
3 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
Pepper to taste
1/4 pound sharp Cheddar cheese, cut into slicesPASTRY - Sift flour with garlic powder. Stir in oregano and cheese. Add butter and cut into flour mixture with pastry cutter or forks until it makes fine pieces. Sprinkle 4 tablespoons water into mixture and stir until dough holds together. Add the extra 1 tablespoon of water if needed. Roll out 2/3 of the dough on a floured surface to an 11-inch circle. Place in the bottom of a 9-inch pie pan. Roll out the remaining dough to 1/8-inch thickness. Cut into 2-inch rounds. Set aside.
MEAT FILLING - Coat the veal cubes with the flour. In a large skillet over medium-high heat, melt the butter and brown the veal. Stir in the remaining ingredients except the Cheddar cheese slices. Cover and simmer until meat is tender, about 30 minutes. Cool to room temperature.
ASSEMBLY - Preheat the oven to 400 degrees. Turn the meat filling into the pie shell. Top with the cheese slices. Place the dough rounds on top of the cheese, overlapping the pie shell. Flute edges. Bake for 30 to 35 minutes or until crust is golden brown.