CookEat Recipe
Veal Pot Pie Hongroise
Veal shoulder and vegetables braised with paprika and tomato juice, finished with bacon under a thin folded butter pastry lid.
Method
Steps
Step 1
Heat a conventional oven to 350°F. Use three and a half pounds raw boneless veal shoulder and cut it into inch-square pieces. Season with the teaspoon salt, half teaspoon paprika and saltspoon ground thyme, turning the pieces repeatedly in the seasoning.
Step 2
Lightly brown the twelve peeled very small white onions in a little butter in a separate frying pan. Heat the two tablespoons lard in a large ovenproof saucepan, add the veal and brown briskly for ten minutes. Add the sound garlic clove, carrot and white turnip cut into quarter-inch squares, and the browned onions. Brown together for another ten minutes, stirring frequently.
Step 3
Sprinkle over the two tablespoons flour and stir. Add the pint water and separate pint pure unsalted tomato juice. Tie the two leeks, two celery branches, two parsley branches and two bay leaves into a bundle and add it. Wash and peel the two medium potatoes, cut them into half-inch squares and add them to the stew.
Step 4
Mix lightly, cover the pan and braise in the oven for about fifty minutes as a guide. Continue until the veal is fork tender, the vegetables are tender, and the stew reaches at least 74°C throughout. Remove the herb bundle and skim the surface fat.
Step 5
Cut the ounce raw lean bacon into thin squares and fry separately in the teaspoon lard until nicely browned and cooked throughout. Check the centre of the actual bacon portion reaches at least 70°C for two minutes; drain it and mix it into the hot veal stew.
Step 6
Increase the conventional oven to 220°C. Transfer all the stew into a suitable large baking dish and sprinkle the teaspoon freshly chopped parsley over it. Weigh half a pound of finished raw folded butter pie paste and roll it very thin. Keep the unused paste cold. Brush the dish edges lightly with beaten whole egg, arrange the paste over the hot filling, press down all around, trim neatly and make a few central incisions. Brush the surface lightly with beaten egg.
Step 7
Bake for about twenty minutes as a guide, until the lid is golden and baked through, including its rim and underside, the egg wash is cooked, and the filling centre is at least 74°C. Protect the pastry edges if they colour too quickly while the pie finishes. Serve promptly.
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