This old fashioned Vegetable with veal Pie is a recipe I found in an old cookbook my grandmother had. The cookbook is close to 75 years old. It’s interesting looking through the cookbook, it tells how to skin a rabbit & make rabbit pie, which I have made rabbit pot pie, but the Vegetable with veal Pie is one of my favorites. I also make it with turkey or chicken. My mother made pot pie when I was growing up & in the summer she always put in fresh vegetables from the garden. When I was growing up we always had a garden, but now I get most of my vegetables from the local farmer’s market. I think the fresh vegetables make a difference in the taste of the pie especially the sweet corn. The fresh herbs in the crust also give it a really good flavor. I have 4 children, 14 grandchildren & 1 great grandchild. I have given the recipe to my children & I hope this recipe will continue to be passed down as it is one of my favorite comfort foods.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
6
calories
950 per serving
ingredients
- 1/4 cup olive oil
- 1/2 pounds veal, cut into small pieces
- salt
- pepper
- 1/2 cup new potatoes, cubed
- 1 shallot, chopped
- 1/2 cup onion, chopped
- 2 ears fresh sweet corn, scrapped from the cob
- 1/2 cup celery, chopped
- 1/2 cup green beans
- 3/4 cup carrots
- 1 clove garlic
- 1 teaspoons fresh thyme, chopped
- 1/2 teaspoons sage, chopped
- 1/2 teaspoons rosemary, chopped
- 2 tablespoons flour
- 2 cup chicken broth
- 1/2 cup cream
- 1 cup flour, Savory Crust
- 1 teaspoons salt, Savory Crust
- 1/2 teaspoons paprika, Savory Crust
- 1/2 teaspoons thyme, Savory Crust
- 1/4 teaspoons fresh sage, Savory Crust
- 1/4 teaspoons fresh rosemary, Savory Crust
- 3/4 cup shortening, Savory Crust
- 4 tablespoons butter, Savory Crust
- 1 egg yolk, Savory Crust
- 1 teaspoons vinegar, Savory Crust
- 1 cup water, Savory Crust
directions
Step 1:
In a large pan add olive oil. Season veal with salt & pepper and dredge with flour. Add to pan. Brown 2-3 minutes.
Step 2:
In a large pan add olive oil. Season veal with salt & pepper and dredge with flour. Add to pan. Brown 2-3 minutes.
Step 3:
Add chicken broth and simmer for 1 hour.
Step 4:
Cook green beans,potatoes, corn and carrots in water for 30 minutes until tender, drain. Add flour to veal and cream. Cook for 3 minutes.
Step 1: Savory Crust
Mix flour and salt and spices. Cut shortening and butter into flour mixture.
Step 2: Savory Crust
Mix egg yolk vinegar and water. Add 7-8 tablespoons or enough to make dough come together.
Step 3: Savory Crust
Roll out half and place in pie pan. Fill with filling and roll out remaining dough and place on top of pie. Cut and crimp edges and flute.
Step 4: Savory Crust
Brush with egg wash and flute. Add cut outs of pie dough if desired for decoration. Bake 350 degrees for 40 to 45 minutes until golden brown.
