Veal and lemon pie

Recipe from: 12/22/1999 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • PASTRY
  • 250
    g
    cake flour
  • 125
    g
    butter, diced
  • pinch salt
  • 1
    egg
  • egg wash (see tips)
  • FILLING
  • 65
    ml
    butter
  • 2
    medium onions, peeled and diced
  • 4
    garlic cloves, crushed
  • 1
    kg
    veal, cubed
  • 250
    g
    fresh button mushrooms
  • 115
    g
    tomato paste
  • 30
    ml
    sugar
  • 250
    ml
    red wine
  • 1
    large lemon, juice and grated peel
 

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.
 

Read more on: bake  |  beef
 

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