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Chopped Veal Pie


Using chopped veal or turkey as opposed to beef makes this pie tender and tasty. The tomatoes keep it moist and the raisins, cinnamon, and honey add the right touch of sweetness, so apropos for this time of year. Thanks, Kraindy!


1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake pie crust for approximately five minutes. Remove from oven.
2. Meanwhile, heat oil in a large skillet. Add onions and sauté a few minutes until transparent. Add garlic and sauté another minute or two. Remove from pan and set aside.
3. Place meat in skillet and sauté until no longer pink. Add remaining ingredients and sauté together for not more than five minutes. Remove from flame. Add onion and garlic and mix together well. Pour into pie shell and bake for 20–25 minutes or until done. Cool.

Tips: One pound of turkey or veal will yield a shallow pie; one and 1/2 pounds will yield a deep-dish pie.

Notes: This pie freezes well.

Variations: You can use pastry dough instead and bake in muffin tins or mini pie pans with dough on the bottom, or you can fill individual squares and close like a turnover. You can also bake as a knish roll. The filling here is chunky. If you want it to hold together better, you can add an egg to the filling before baking.