Name: Veal and lemon pie
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 g flour cake; 125.00 g butter diced; salt pinch; 1.00 eggs; eggs egg wash; 65.00 ml butter; 2.00 onion peeled, diced; 4.00 garlic cloves, crushed; 1.00 kg veal cubed; 250.00 g button mushrooms; 115.00 g tomato paste; 30.00 ml sugar; 250.00 ml wine red; 1.00 lemon juice and grated peel

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Ingredients (14)

PASTRY

250.00 g	flour — cake
125.00 g	butter — diced
	salt — pinch
1.00	eggs
	eggs — egg wash

FILLING

65.00 ml	butter
2.00	onion — peeled, diced
4.00	garlic — cloves, crushed
1.00 kg	veal — cubed
250.00 g	button mushrooms
115.00 g	tomato paste
30.00 ml	sugar
250.00 ml	wine — red
1.00	lemon — juice and grated peel

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Method:

PASTRY: Place flour, butter and salt in a food processor and blend until mixture resembles breadcrumbs.
Add egg and, with machine running, add enough water to make a stiff dough. (Alternatively, mix flour, butter and salt with your fingertips until mixture resembles breadcrumbs. Mix in egg and enough water to make a stiff dough, using your fingertips.)
Shape dough into a ball and wrap in clingfilm. Refrigerate for 30 minutes.
FILLING: Melt butter in a large saucepan, add onions and garlic and cook for 5 minutes. Add veal and cook until lightly browned.
Add remaining ingredients and simmer for 30 minutes.
Preheat oven to 180 ºC. Spoon filling into a 1,5 litre (6 cup) pie dish.
Roll pastry out to about 2 cm thick on a floured surface. Brush edges of pie dish with water, cover pie with pastry to make a lid. Trim edges and crimp with your thumb.
Decorate pie with leftover pastry and cut steam vent in top. Brush top with egg wash and bake for 20 minutes, or until pastry is golden.
Serve with parsleyed potatoes.