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.
Ingredients
- 2 pounds Veal leg or breast, cut into 1-inch pieces (Can use leg cut into small pieces or breast cut into chops)
- 3 cups Water (For parboiling veal)
- 1 teaspoon Salt (To taste)
- 0.5 teaspoon Black pepper (Freshly ground preferred)
- 0.25 teaspoon Ground mace (A warm, aromatic spice)
- 2 slices Bacon, diced (For flavoring the gravy)
- 2 tablespoons All-purpose flour (For thickening gravy)
- 1 recipe Pie crust dough (Enough for bottom and top crust, store-bought or homemade)
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Instructions
- 1Cut the veal leg into 1-inch pieces or cut the breast into individual chops. Pat dry with paper towels.
- 2Place the veal pieces in a large pot and add 3 cups of water. Bring to a boil over high heat, then reduce to medium-low and simmer for 30 minutes until the veal is about half cooked and tender.
- 3Using a slotted spoon, remove the veal pieces from the pot and set aside in a bowl. Reserve the cooking liquid (gravy) in the pot.
- 4Add the salt, black pepper, ground mace, and diced bacon to the reserved cooking liquid. Sprinkle in the flour while whisking constantly to prevent lumps. Bring to a simmer and cook for 5 minutes until slightly thickened.
- 5Preheat the oven to 375°F (190°C).
- 6Roll out half of the pie crust dough on a floured surface to about 1/8-inch thickness. Line the bottom and sides of a 9-inch deep pie dish with the dough, letting any excess hang over the edges.
- 7Arrange the parboiled veal pieces in the pie crust-lined dish. Pour the seasoned gravy over the meat, ensuring all pieces are covered.
- 8Roll out the remaining pie crust dough to the same thickness. Place it over the filled pie, pressing the edges together to seal. Trim excess dough and crimp the edges with a fork. Cut 3-4 small slits in the top crust to allow steam to escape.
- 9Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 60 minutes, until the crust is golden brown and the filling is bubbling.
- 10Remove the pie from the oven and let it rest for 10-15 minutes before slicing. This allows the filling to set and makes serving easier.
