Name: Veal and tomato pies with gremolata
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 800 gram diced veal; 2 tablespoon plain (all-purpose) flour; 2 tablespoon olive oil; 1 brown onion (200g), sliced thinly; 2 clove garlic, crushed; 1/2 cup (125ml) dry white wine; 3/4 cup (180ml) chicken stock; 410 gram canned diced tomatoes; 2 tablespoon tomato paste; 2 dried bay leaves; 2 sheets shortcrust pastry; 1 egg, beaten lightly; 2 teaspoon finely grated lemon rind; 1/4 cup finely chopped fresh flat-leaf parsley; 2 clove garlic, crushed, extra

Ingredients

800 gram diced veal

2 tablespoon plain (all-purpose) flour

2 tablespoon olive oil

1 brown onion (200g), sliced thinly

2 clove garlic, crushed

1/2 cup (125ml) dry white wine

3/4 cup (180ml) chicken stock

410 gram canned diced tomatoes

2 tablespoon tomato paste

2 dried bay leaves

2 sheets shortcrust pastry

1 egg, beaten lightly

2 teaspoon finely grated lemon rind

1/4 cup finely chopped fresh flat-leaf parsley

2 clove garlic, crushed, extra

Method

1.Coat veal in flour; shake off excess. Heat half the oil in large saucepan; cook veal, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add wine; boil, uncovered, stirring, until liquid evaporates. Return veal to pan with stock, undrained tomatoes, paste and bay leaves; bring to the boil. Reduce heat; simmer, covered, 1 hour. Uncover; simmer, about 45 minutes or until veal is tender and mixture is thick. Discard bay leaves. Season to taste; cool.

3.Preheat oven to 200°C/400°F.

4.Spoon veal mixture into four 1-cup (250ml) ovenproof dishes. Cut four 14cm (5½-inch) rounds from pastry. Lift pastry over dishes, pressing edges. Cut a slit in tops; brush with egg. Bake about 20 minutes. Serve with combined rind, parsley and extra garlic.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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