Petite Veal-Filled Pâte Brisée Pies

Petite Veal-Filled Pâte Brisée Pies

 

Veal Filling Ingredients

1 lb Cedar Springs boneless veal stew meat (diced) or ground veal
EVOO
Kosher salt and pepper to taste
1 tsp ground cinnamon
1 tsp ground all spice
1 tsp ground green cardamom (optional)
1 tbsp smoked paprika
1 cup chopped walnuts or cashew nuts
1 cup currants golden raisins
1 tsp orange essence or 1 whole orange, zest
2 cups chicken stock
2 tbs all purpose flour combined with 2 tbs butter
1 whole egg wash

Pie Crust Ingredients

1 2/3 cup all purpose flour
1 stick (8 oz) unsalted butter
1 pinch kosher salt
1 tsp herb de Provence or mixture of dried lavender and thyme
1/3 cup ice chilled water

Directions

  1. For the pâte brisée, combine flour, salt, and herbs de Provence in a bowl, stir to combine. Cut the butter into flour mixture by hand or in food processor (small chunks of butter should be visible.
  2. Add cold water and process till dough comes together. Divide the dough into ¾ and ¼ portions, wrap with plastic foil and chill overnight.
  3. For the filling, sauté the veal in evoo until reddish brown. Add rest of the ingredients including chicken stock and flour/butter mixture. Bring to boil, reduce to simmer and cook covered for 45 minutes or until veal is tender. Ensure the mixture leans towards dry than wet. Can be made a day ahead.
  4. Pre-heat the oven for 400 degrees F (230 C) on baking day.
  5. You can make one 8” inch pie, mini pies in muffins or tartlet pans, or shape them as empanadas too. For mini pies – Roll out the ¾ pâte brisée on a lightly floured surface to around 1/8th or thinner. Gently fit into the desired shape and mold.
  6. Fill the pan with veal filling.
  7. Roll the remaining ¼ dough into 1/8th thinness and cover the filled pie pans. Slash 4 mini cuts on the top for steam to escape. Brush with egg wash and bake for 35-45 minutes for small shapes and 1 hour for 8” pie or until crust is golden brown.
  8. Serve warm or room temperature with your favorite festive bubbly.

Recipe and Image provided by The Primlani Kitchen.

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