- 1 tsp (5 mL) each salt and pepper
- 2 tbsp (25 mL) all-purpose flour
- 1 lb (500 g) stewing Ontario Veal, cut into bite-size pieces
- 1 tbsp (15 mL) olive oil
- 1 cup (250 mL) chopped onion
- 1 cup (250 mL) diced celery
- 1 cup (250 mL) diced carrot
- 2 cloves garlic, smashed
- 2 tbsp (25 mL) tomato paste
- 1/2 cup (125 mL) dry red wine
- 2 cups (500 mL) veal or beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 cups (500 mL) cubed, peeled potatoes
- 2 cups (500 mL) frozen peas
- 16 frozen tart shells, thawed 16
- egg wash made by beating together 1 large egg and 1 tsp (5mL) water
Instructions:
In resealable plastic bag, toss together salt, pepper, flour and veal until veal is completely coated in flour.
In Dutch oven, heat oil over medium high heat. Brown veal in two batches, about 2 minutes per side, turning often to brown all sides. Transfer to plate. Stir in onion, celery, carrot and garlic and cook, stirring often until tender and browned, about 10 minutes. Stir in tomato paste and cook one minute.
Stir in red wine, scraping any brown bits from bottom of pan, until most of the liquid has absorbed. Pour in stock. Stir in thyme, bay leaves, rosemary and veal with any accumulated juices on plate back into pan. Bring to simmer; cover and cook, stirring occasionally, for one hour. Stir in potatoes and cook until meat and potatoes are very tender, about 1 hour. Remove thyme stems, rosemary and bay leaves. Stir in peas and allow to cool slightly.
Preheat oven to 375°F (190°C). Fill 8 pastry shells with stew and top with remaining pastry shells. Using a small sharp knife, make vents in top. Brush tops with egg wash and sprinkle with coarse salt.
Bake in bottom third of preheated oven until pastry is golden and filling is bubbling, about 35 to 45 minutes.
Makes 8 pies
Helpful Tips: For the perfect make-ahead dinner for guests, prepare stew in advance and refrigerate or freeze. Fill pie shells just before baking. Stew can also be prepared in a slow cooker.
