Venetian Veal Pie Recipe

  Italian Veal

1 1/2 cups all purpose flower
1 tsp. garlic salt
1 tsp. leaf oregano
1/4 cup grated Parmesan cheese
1/2 cup butter
4 to 5 tbs. cold water

1 lb. veal steal, cut in bite size pieces
1/2 cup all purpose flour
1/4 cup butter
2 cups (1 lb. can) tomatoes
1 cup (8 oz. can) tomato sauce
1/2 cup onion, chopped
3 tbs. grated Parmesan cheese
1 tbs. sugar
1 tsp. sweet basil
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. pepper
4 oz. Cheddar cheese, grated

Heat oven to 400 degrees.

PASTRY: Sift flour with garlic salt. Add oregano and grated cheese. Cut in butter until fine. Sprinkle water over mixture, stirring with fork until dough holds together. Roll out 2/3 of dough on floured surface to an 11-inch circle. Fit into 9-inch pan.

FILLING: Coat veal with flour. Brown meat in butter in skillit. Stir in remaining ingregients except cheddar cheese. Cover; simer 30 minutes, or until meat is tender. Turn into pastry lined pan; sprinkle cheese over meat. Roll out remaining dough to 1/8 inch. Cut into 2-inch rounds. Place on cheese, overlaping slightly. Flute edge. Bake 30 to 35 minutes until golder brown.
Yield: 6 servings.

Venetian Veal Pie

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