Herbed veal and tomato pie

herbed veal and tomato pie
3H 30M




Herbed veal and tomato pie

1.Sift flour into bowl; rub in butter. Add 2 of the egg yolks and enough of the water to make ingredients cling together. Press dough into a ball; knead gently on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
2.Meanwhile, make filling.
3.Preheat oven to 200°C/180°C fan-forced.
4.Roll two-thirds of the pastry between sheets of baking paper until large enough to line 24cm round pie dish. Lift pastry into dish; ease into side, trim edge. Line pastry with baking paper, fill with dried beans or rice; place on oven tray. Bake 10 minutes. Remove paper and beans; bake further 10 minutes or until browned lightly. Cool.
5.Increase oven to 220°C/200°C fan-forced.
6.Roll remaining pastry and scraps until 3mm thick. Fill pastry case with filling, top with pastry; cut a square of pastry from the centre. Brush with a little of the remaining egg yolk. Bake about 40 minutes or until lightly browned and heated through.


7.Heat 1 tbsp of the oil in pan; cook onions, stirring, until browned. Drain. Toss veal in flour, shake away excess flour. Heat remaining oil in pan; cook veal, in batches, until browned all over. Remove veal from pan. Add undrained crushed tomatoes, paste and wine to same pan; cook, stirring, until mixture boils and thickens. Add herbs. Return veal to pan; simmer, uncovered, 30 minutes, stirring occasionally. Add onions and mushrooms; cook 15 minutes or until veal is tender. Stir in blended extra flour and water, stir over heat until mixture boils and thickens. Cool.

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