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Venetian Veal Pie Recipe | |
Italian Veal | |
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Ingredients:
1 1/2 cups all purpose flower1 tsp. garlic salt 1 tsp. leaf oregano 1/4 cup grated Parmesan cheese 1/2 cup butter 4 to 5 tbs. cold water FILLING 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
Directions:
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.
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