Cheesy Veal Pie Recipes

CHEESY VEAL PIE

Steps:

• Place flour in a large resealable bag; add veal in batches and shake to coat. In a skillet, cook veal in butter until no longer pink. Add tomatoes, tomato sauce, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. Stir in Parmesan cheese., In a bowl, combine the first four crust ingredients. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll out one portion to fit a 9-in. pie plate; place in plate. Trim pastry to 1/2 in. beyond edge of plate; fluted edges. Add filling. Top with cheddar cheese., Roll out remaining pastry to 1/8-in. thickness. With a 2-in. biscuit cutter, cut out circles; place over cheese, overlapping slightly. Bake at 400° for 35-40 minutes or until golden brown.

CREAM CHEESE PIE

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

IMPOSSIBLY EASY CHEESY MEATBALL PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate or deep-dish pie plate with cooking spray.
• In small bowl, toss potatoes with salt and pepper. Layer potatoes, peas, meatballs and cheese in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until center is set and top is golden brown. Let stand 5 minutes before cutting.

CHEESY VIDALIA ONION AND TOMATO PIE

Steps:

• Preheat oven to 375 degrees F.
• Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
• Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
• Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
• 2 teaspoons Essence, recipe follows
• In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
• Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

VEAL SWEETBREAD AND BACON PIE

Steps:

• Soak sweetbreads in cold water for 1 hour. Rinse and place in pot. Cover with additional cold water. Bring slowly to a boil, then drain immediately and plunge into a bowl of cold water. Remove skin and press sweetbreads between 2 plates. Wrap plates in a towel, place a heavy weight on top, and compress for 30 minutes. Blot sweetbreads dry after pressed.
• For pastry: Make well in center of flour. Add salt and butter. Combine quickly with water to form a smooth dough. Knead lightly and let rest for 30 minutes in a cool place. Remove and roll out to a size slightly larger than the lip of a pie pan.
• To assemble: Preheat oven to 375 degrees F. Heat clarified butter in pan. When hot, add bacon and fry. Line pie dish with half the bacon, cover with a layer of sweetbreads. Add remaining bacon and remaining sweetbreads. Moisten with lemon juice and cover with tomatoes. Season with pepper and marjoram leaves.
• Lightly brush lip of pie pan with water. Cover filling with pastry and press down at edges to seal. Trim off excess dough. Cut vent holes in center and brush dough with egg. Bake 45 minutes.

ITALIAN VEAL PIE

Steps:

• In a large bowl, combine the flour, cheese, garlic salt and oregano. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry into thirds; set aside a third., On a floured surface, roll out remaining pastry to fit a 9-in. pie plate. Transfer pastry to a pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges., For filling, coat veal cubes with flour. In a skillet, brown veal on all sides in butter. Add the tomatoes, tomato sauce, onion, cheese, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Transfer into prepared crust. Top with cheese slices. Roll out remaining pastry. Cut into 2-in. circles. Place on top of filling. Bake at 400° for 30-35 minutes or until golden brown and bubbly.

VEAL PIE

Steps:

• preheat oven to 350, grease a 9" pie plate.
• heat olive oil in a skillet, add onion cook until softened, 3 minutes.
• add zucchini, herbes de provence, salt pepper and cook 5 minutes more, remove from heat and cool.
• meanwhile mix veal, egg, garlic,3 tbsp parsley, salt pepper and herbs.
• sprinkle the greased pie plate with bread crumbs to cover bottom lightly.
• add half of the zucchini mix.
• top with veal mix and cover with remaining zucchini mix.
• mix together remaining bread crumbs, parsley and parmesan and sprinkle over the top.
• drizzle with olive oil.
• bake 20-30 minutes until cooked through.