|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.
|Water||1 tbsp (15 mL)|
|Coarse Salt||1tbsp (15 mL)|
Source: Ontario Veal Appeal ontariovealappeal.ca