Pastry for Friar Tuck's Mock Venison Pastry Pie
A rich, layered pastry dough incorporating a veal and beef udder filling between layers, creating a unique meat-enriched pastry suitable for savory pies. This historical pastry technique creates a flaky, protein-rich crust.
Ingredients
- 1 pound Veal, trimmed (For the meat layer)
- 1 pound Beef udder, cleaned (Can substitute with additional veal or beef suet if unavailable)
- 1 teaspoon Salt (For seasoning the meat mixture)
- 0.5 teaspoon White pepper, ground (For seasoning the meat mixture)
- 1 large Egg, whole (For binding the meat mixture)
- 2.5 pounds All-purpose flour (About 9 cups)
- 0.5 pound Semolina flour (soojee) (About 1.5 cups; adds texture to the pastry)
- 1 teaspoon Salt (For the dough)
- 1.5 cups Water, cold (Approximate amount for kneading dough)
More recipes using Veal
British
Veal Pie
A classic savory pie with tender veal pieces in a seasoned gravy, encased in a flaky pastry crust. The veal is parboiled until tender, then baked in a pie dish with a rich, spiced gravy.
British
Forcemeat (Meat Stuffing or Fried Balls)
A classic Victorian-era forcemeat that can be shaped into balls and fried as a side dish, or used as a stuffing for poultry, meat, or vegetables. This savory mixture combines minced meats, suet, breadcrumbs, and aromatics bound with egg yolks.
Instructions
- 1Pick over, clean, and wash the veal and beef udder thoroughly under cold running water. Pat dry with paper towels.
- 2Chop the veal and udder into small pieces, then mince finely with a sharp knife or food processor until very fine.
- 3Transfer the minced meat to a mortar and pound with a pestle until it forms a smooth paste. Alternatively, pulse in a food processor until very smooth.
- 4Season the meat paste with salt and white pepper. Beat the egg thoroughly (both yolk and white) and add to the meat mixture, mixing well to combine.
- 5Pass the meat mixture through a fine-mesh sieve, pressing with the back of a spoon. Discard any fibrous bits that will not pass through. The result should be a smooth paste.
- 6Shape the sieved meat mixture into a flat, circular cake about 1/2 inch thick. Place on parchment paper and refrigerate while preparing the dough.
- 7In a large bowl, combine the all-purpose flour, semolina flour, and salt. Add cold water gradually and knead until a firm, smooth dough forms, about 10 minutes of kneading.
- 8Divide the dough into two portions, one slightly larger than the other. Form each portion into a round, flat cake.
- 9Place one dough cake on a floured surface. Place the chilled meat cake on top, then cover with the second dough cake. Roll out the three layers together very carefully into a large rectangle, about 1/4 inch thick.
- 10Fold the rolled pastry in thirds like a letter, then roll out again to about 1/4 inch thickness. The pastry is now ready to use.
- 11Line your pie dish thickly with the pastry, building up the sides and edges high. Reserve enough pastry for a single or double layer to cover the top of the pie. The pastry is now ready to be filled and baked according to your pie recipe.
