Italian Veal Pie Recipes

CHEESY VEAL PIE

Cheesy Veal Pie image

This special pie tastes just like veal Parmesan in a savory pastry crust. My daughter often asked me to make it for her birthday dinner. I've also make it with chicken, and it's just as tasty. -Grace Epperson Richmond, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 19

Ingredients

1/2 cup all-purpose flour
1 pound veal or boneless skinless chicken breasts, cubed
1/4 cup butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/4 cup chopped onion
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese
HERB-CHEESE CRUST:
1-1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 cup cold butter
4 to 6 tablespoons cold water
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 424 calories, Fat 27g fat (15g saturated fat), Cholesterol 97mg cholesterol, Sodium 856mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

CLASSIC ITALIAN VEAL SPEZZATINO

Classic Italian Veal Spezzatino image

Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Stews

Time 1h50m

Yield 6

Number Of Ingredients 17

Ingredients

1 ½ tablespoons cornstarch
1 teaspoon paprika
½ teaspoon coarsely ground black pepper
1 ½ pounds lean veal stew meat
3 tablespoons extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery, minced
1 fresh Thai chile pepper, minced
1 clove garlic, crushed
½ cup low-sodium vegetable broth
¼ cup dry white wine
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 Roma tomatoes, cubed
1 ½ cups frozen peas
1 bay leaf
2 tablespoons water, or as needed

Steps:

Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g

ITALIAN VEAL PIE

Italian Veal Pie image

"Simply delicious" is the best way to describe this meaty main dish! It's like a potpie with flecks of oregano in the flaky crust. -Sue Draheim, Waterford, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 4-6 servings.

Number Of Ingredients 20

Ingredients

1-1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 cup cold butter
4 to 5 tablespoons cold water
FILLLING:
1 pound boneless veal sirloin steak, cubed
1/2 cup all-purpose flour
1/4 cup butter
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1/4 cup chopped onion
3 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon pepper
4 slices cheddar cheese (1/4 inch thick)

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.

Nutrition Facts : Calories 535 calories, Fat 32g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 937mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.

VEAL PIE

Veal Pie image

Make and share this Veal Pie recipe from Food.com.

Provided by chia2160

Categories One Dish Meal

Time 55m

Yield 3-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, plus extra for drizzling
1 onion, chopped
1 lb zucchini, sliced
1/2 teaspoon herbes de provence
salt, pepper
3/4 lb ground veal
1 egg, slightly beaten
5 tablespoons fresh minced parsley
2 garlic cloves, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 456.1, Fat 24.4, SaturatedFat 8.1, Cholesterol 178.2, Sodium 523.4, Carbohydrate 23.8, Fiber 3.4, Sugar 5.7, Protein 35.4

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