Venetian Veal Pie
pastry, pies, veal
1 1/2 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon oregano
1/4 cup parmesan, grated
1/2 cup butter
4 tablespoon cold water or more
1 lb veal steak or pork cutlets
1/2 cup flour
1/4 cup oil
2 cup crushed tomatoes
1 cup tomato sauce
1/4 cup onion, chopped
3 tablespoon parmesan, grated
1 tablespoon sugar
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/8 teaspoon pepper
1/4 lb cheddar, sliced
Pillsbury 1964 Bake-Off, 3rd prize
Sift flour with garlic salt. Add oregano and cheese. Cut in butter thoroughly. Moisten with water until dough holds together.
Divide dough into two pieces, one twice as big as the other. Roll the bigger piece out to a 10 1/2" circle. Place and fit into a 9" pie pan.
Flour meat and brown in oil. Add all other ingredients except cheddar. Simmer until meat is tender, about 30 min.
Pour into pastry-lined pan. Top with cheddar slices.
Roll out remaining dough to 1/8". Cut into rounds with 2" cutter. Place over cheese, overlapping slightly. Fold and flute rim of crust.
Bake at 400 for 30 to 35 min.
Yield: 6 servings