Venetian Veal Pie -

Venetian Veal Pie

Ingredients

1½ cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon oregano
¼ cup parmesan, grated
½ cup butter
4 tablespoons cold water or more
1 lb veal steak or pork cutlets
½ cup flour
¼ cup oil
2 cups tomatoes, crushed
1 cup tomato sauce
¼ cup onion, chopped
3 tablespoons parmesan, grated
1 tablespoon sugar
1 teaspoon basil
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon oregano
⅛ teaspoon pepper
¼ lb Cheddar cheese, sliced

Details

Serves: 6

Method

Sift flour with garlic salt. Add oregano and cheese. Cut in butter thoroughly. Moisten with water until dough holds together.

Divide dough into two pieces, one twice as big as the other. Roll the bigger piece out to a 10½" circle. Place and fit into a 9" pie pan. Flour meat and brown in oil. Add all other ingredients except Cheddar. Simmer until meat is tender, about 30 minutes. Pour into pastry-lined pan. Top with cheddar slices.

Roll out remaining dough to ⅛". Cut into rounds with 2" cutter. Place over cheese, overlapping slightly. Fold and flute rim of crust.

Bake at 400ºF for 30 to 35 minutes.

Related food category:

• Veal