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