Flaky Veal and Mushroom Pies

Method

Step 1

Place veal into a pot, cover with water, add onion, celery and bouqet garni, bring to a boil and continue to simmer for 1 and a ½ hours or until tender.

Step 2

Remove veal from stock, set aside to cool. Once cool cut into small 2cm dice and place into a bowl.

Step 3

In a saucepan melt 25g of Meadow Lea Margarine, sauté the mushrooms until caramelised, add to the diced veal.

Step 4

Melt the remaining Meadow Lea Margarine, stir in the White Wings plain flour to make a roux. Cook out the roux for 2 minutes on a low heat stirring the whole time. Pour the veal stock over the roux whilst whisking to avoid lumps. Season with Holbrook’s Worchestershire Sauce. Simmer for 3-4 minutes, strain over the veal and mushrooms, mix well and set aside to cool. Ensure the veal mixture is completely cold before constructing the pies (If the mixture is warm it will start to melt the pastry resulting in a soggy pie crust).

Step 5

Pre-heat the oven to 180° Celsius. Grease pie tins lightly with the Gold n Canola Spray Oil. Using a 12cm round cutter, cut the large pastry rounds from the Pampas Short Crust Pastry for the bottom of the pie tins. Pressing the pastry all the way to the bottom of the tin and along the sides as well. Fill with the cold veal and mushroom mix.

Step 6

With a 10cm cutter cut out the pampas puff pastry pie top. In a small bowl combine egg and milk. Brush the edges of the pastry with egg wash, top with the Pampas Puff Pastry lids, pinching the edges together making sure they are well sealed.

Step 7

Brush the tops of the pies with egg wash and then with a small sharp knife prick the top of the pastry, this will allow the steam to escape and help in a flaky pie top. Bake in the oven for about 25 – 30 minutes or until cooked and golden.

Serving Suggestion

Serve with a fresh side salad and Praise French dressing.