Veal meat pie is a traditional Tuscan dish, rich and flavorful, perfect for a family lunch. The veal is slowly cooked with vegetables and herbs, then encased in a crispy puff pastry.
Finely chop onion, carrot, celery, and garlic.
In a large frying pan, heat the extra virgin olive oil and sauté the chopped vegetables until golden brown.
Add the ground veal and brown well until fully cooked and golden.
Deglaze with dry white wine and let the alcohol evaporate.
Add the beef broth, rosemary, salt, and pepper and simmer for about 30 minutes, until the sauce has thickened.
Roll out the puff pastry in a baking tray, pour the meat filling and cover with another layer of puff pastry, sealing the edges well.
Make small cuts on the surface of the pastry to allow steam to escape during cooking.
Bake in a preheated oven at 180°C for about 30 minutes, until the pastry is golden and crisp.
Red beer
Baking tray
Knife
Cutting board
Store in the refrigerator in an airtight container for 2-3 days. Can be frozen for up to 1 month.
Serve hot, accompanied by a side of vegetables or fresh salad.
Italy, Toscana
| Energy (kcal) | 117.11 |
| Carbohydrates (g) | 4.77 |
| of which Sugars (g) | 1.47 |
| Fat (g) | 6.04 |
| of which Saturates (g) | 2.05 |
| Protein (g) | 9.4 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.14 |
