Veal Meat Pie | Quebec veal
In a round-bottomed mixing bowl, mix cubes of 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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 1 kg (2 lb) cubes of Quebec Veal
- 1 yellow onion, finely chopped (optional)
- 1 pinch ground laurel
- 12 g (2 tsp) coarse salt
- 4 g (2 tsp) ground pepper
- 350 g (2 cups) potatoes cut in small cubes
- 500 g (1 lb) commercial pie dough
- 1 egg beaten with a little milk (egg wash)
- 500 ml (2 cups) prepared concentrated veal stock or chicken broth
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