| Yield: 12 servings | Weight | Measure | Directions |
|---|---|---|---|
| Vegetable oil | 1 tbsp (15 mL) | In large deep skillet, heat oil over medium high heat; cook veal, breaking it up with the back of a spoon, until the meat is no longer pink, about 5 minutes. Season with cumin, salt pepper.
Stir in onions cook until translucent, about 4 minutes. Add garlic cook one minute. Remove from heat. Stir in olives, egg, tomato paste beef stock until well combined. Let cool completely. |
|
| Ontario ground veal | About 1.5lb (680g) | ||
| Dried cumin | 2 tsp (10 mL) | ||
| Salt | 1 tsp (5 mL) | ||
| Pepper | 1 tsp (5 mL) | ||
| Onion, finely chopped | 1 | ||
| Garlic, minced | 1 tbsp (15 mL) | ||
| Chopped green olives, finely chopped | ½ cup (125 mL) | ||
| Hard boiled egg, chopped | 2 | ||
| Tomato paste | ¼ cup (60 mL) | ||
| Beef stock | ½ cup (125 mL) | ||
| Pie pastry, rolled out cut into twelve 6-inch (15 cm) triangles or rounds | 2 lbs (1kg) | 12 pieces | Divide filling over each piece of pastry.
In bowl, whisk together egg yolk water. Brush edges of pastry with egg wash, fold pastry over crimp edges with a fork to enclose filling secure. Arrange in a single layer on a parchment-lined baking sheet. Brush with egg wash sprinkle with coarse salt. Bake in a 425F (220C) oven until pastry is golden, about 20 minutes. |
| Egg Yolk | 1 | ||
| Water | 1 tbsp (15 mL) | ||
| Coarse Salt | 1tbsp (15 mL) |
Source: Ontario Veal Appeal ontariovealappeal.ca
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