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A traditional pie with real flavour
Pre heat oven 220c
500grams Veal or steak & kidney
3/4 cup of flour
1/2 teaspoon salt
1/2 teaspoon pepper
Place in plastic bag & mix together until veal coated.
Heat tablespoon oil & tablespoon butter
Brown meat in batches & remove.
1 chopped onion (large)
3 bacon rashes chopped
Fry together for 2 minutes
Add 200grams mushrooms sliced cook 5 minutes & set aside.
In pan add 3/4 cup of chicken stock, 1 cup red wine, 1 tabs tomato paste & 1 tablespoon brown sugar - add pinch of thyme & 2 bay leaves. Add meat & cook 1 hour on low heat.
Allow to cool before putting in pie dish, cover with puff pastry, brush with egg white & put small cross in centre & sprinkle pastry with salt. Bake 15 minutes 220c, then reduce heat to 180c for 20 minutes.
Rest for about 3 minutes after taking out of the oven. Serve with planty of vegetables and a nice glass of red!
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