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Quebec Milk-Fed Veal Meat Pie https://www.metro.ca/userfiles/image/recipes/null PT15M PT4H00M PT16H15M
In a round-bottomed mixing bowl, mix cubes of milk-fed veal, onion, laurel, salt and pepper.Cover and refrigerate for 12 to 24 hours.Remove meat from refrigerator, add potatoes and mix well.Roll out two pastries with pie dough. Place the first one in a pie plate of 10 in. x 2 in. (25 cm x 5 cm), place meat mix in it and cover with second pastry after making a big hole in the middle to add liquid during cooking.Seal the outside of the meat pie and coat with egg wash.Place in the oven at 350°F (180°C) for 30 minutes in order to bake the crust.In a frying pan, bring the veal stock to a boil before pouring a portion into the centre of the meat pie.Continue baking in the oven at 300°F (150°C) for 3 to 4 hours (the longer the cooking time, the more the meat will flake apart.).Add the rest of the veal stock in the meat pie during cooking; if necessary, continue adding boiling water if you run out of stock.Serve with small vegetables.
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2 lb (1 kg) Quebec milk-fed veal cubes 1 yellow onion, finely chopped (optional) 1 pinch of ground laurel 2 tsp. (10 mL) coarse salt 2 tsp. (10 mL) ground pepper 1 cups (350 g) potato cut in small cubes 1 lb (500 g) commercial pie dough 1 eggs beaten with a little milk (egg wash) 2 cups (500 ml) veal stock or chicken broth

Quebec Milk-Fed Veal Meat Pie

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6
portions
0:15
Preparation
4:00
COOKING
16:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (1 kg)
    Quebec milk-fed veal cubes
  • 1
    yellow onion, finely chopped (optional)
  • 1
    pinch of ground laurel
  • 2 tsp.
    (10 mL)
    coarse salt
  • 2 tsp.
    (10 mL)
    ground pepper
  • 1 cups
    (350 g)
    potato cut in small cubes
  • 1 lb
    (500 g)
    commercial pie dough
  • 1
    eggs beaten with a little milk (egg wash)
  • 2 cups
    (500 ml)
    veal stock or chicken broth
Imprimer ma sélection

Preparation

In a round-bottomed mixing bowl, mix cubes of milk-fed veal, onion, laurel, salt and pepper.

Cover and refrigerate for 12 to 24 hours.

Remove meat from refrigerator, add potatoes and mix well.

Roll out two pastries with pie dough. Place the first one in a pie plate of 10 in. x 2 in. (25 cm x 5 cm), place meat mix in it and cover with second pastry after making a big hole in the middle to add liquid during cooking.

Seal the outside of the meat pie and coat with egg wash.

Place in the oven at 350°F (180°C) for 30 minutes in order to bake the crust.

In a frying pan, bring the veal stock to a boil before pouring a portion into the centre of the meat pie.

Continue baking in the oven at 300°F (150°C) for 3 to 4 hours (the longer the cooking time, the more the meat will flake apart.).

Add the rest of the veal stock in the meat pie during cooking; if necessary, continue adding boiling water if you run out of stock.

Serve with small vegetables.

Source : Féd. des producteurs de bovins du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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