Veal Pie
Indulge in the comforting flavors of this classic veal pie, a hearty dish that marries tender chunks of veal simmered to perfection with a medley of vegetables and a creamy white wine-infused sauce. Nestled between layers of flaky, golden puff pastry, this savory pie is the ultimate comfort food for cozy dinners or special occasions. The recipe combines the rich, slow-cooked filling with aromatic thyme and bay leaf for depth of flavor, while peas add a pop of color and sweetness. Perfectly balanced and irresistibly satisfying, this traditional veal pie is a crowd-pleaser that can be served as a standalone dish or paired with a fresh green salad.
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Recipe Information
Ingredients
- 500 g Veal stew meat
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 Garlic cloves, minced
- 125 ml White wine
- 500 ml Beef or veal stock
- 2 Fresh thyme sprigs
- 1 Bay leaf
- 100 g Frozen peas
- 75 ml Heavy cream
- 2 Prepared puff pastry sheets
- 1 Egg, beaten
Instructions
Preheat the oven to 200°C (400°F).
Season the veal with salt and pepper, then lightly coat it in flour.
In a large, heavy pot, heat the olive oil over medium-high heat. Brown the veal in batches, ensuring all sides are seared. Remove and set aside.
Reduce the heat to medium and add the butter to the pot. Sauté the onions, carrots, and celery until softened, about 5-7 minutes.
Add the garlic and cook for another minute until fragrant.
Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.
Return the veal to the pot and add the stock, thyme, and bay leaf. Bring to a gentle simmer, then cover and cook on low for 45 minutes, stirring occasionally.
Remove the bay leaf and thyme sprigs. Stir in the peas and heavy cream, cooking for an additional 5 minutes. Adjust seasoning with more salt and pepper if needed. Let the filling cool slightly.
On a lightly floured surface, roll out one sheet of puff pastry and use it to line the bottom of a 9-inch pie dish. Trim any excess pastry.
Spoon the veal filling into the prepared pie dish.
Roll out the second sheet of puff pastry and lay it over the top of the pie. Seal the edges by crimping them with a fork or your fingers. Trim any excess pastry.
Cut a few small slits in the pastry top to allow steam to escape and brush the surface with the beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Let the pie rest for 10 minutes before serving. Enjoy your classic veal pie!
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 24.9 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3537 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
