Prep 15 mins
Cook 40 mins
this recipe is from food tv and makes a nice appetizer for 6 or a main course for 2 or 3
Make and share this Veal Pie recipe from Food.com.
- 2 tablespoons olive oil, plus extra for drizzling
- 1 onion, chopped
- 1 lb zucchini, sliced
- 1⁄2 teaspoon herbes de provence
- salt, pepper
- 3⁄4 lb ground veal
- 1 egg, slightly beaten
- 5 tablespoons fresh minced parsley
- 2 garlic cloves, chopped
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 cup breadcrumbs
- 1⁄2 cup grated parmesan cheese
- preheat oven to 350, grease a 9" pie plate.
- heat olive oil in a skillet, add onion cook until softened, 3 minutes.
- add zucchini, herbes de provence, salt pepper and cook 5 minutes more, remove from heat and cool.
- meanwhile mix veal, egg, garlic,3 tbsp parsley, salt pepper and herbs.
- sprinkle the greased pie plate with bread crumbs to cover bottom lightly.
- add half of the zucchini mix.
- top with veal mix and cover with remaining zucchini mix.
- mix together remaining bread crumbs, parsley and parmesan and sprinkle over the top.
- drizzle with olive oil.
- bake 20-30 minutes until cooked through.
Easy to prepare and make. Loved that this dish contained zucchini. We thought the cheese and breadcrumbs needed to be a little more evenly distributed (they were the best part!) so that each bite was as flavorful as the top bites. DH wonders if everything were mixed together (meat-loaf style) whether that would have accomplished what we were looking for. Thanks for posting this dish.
Super(b), Chia! The rather simple-looking ingredients list camouflages an excellent and attractive dish. I baked this in a deep-dish glass pie pan, and having cut my zucchini not-too-thick and not-too-thin, I had exactly the right amount of slices to lay them nicely in two layers in the dish (purely luck, I'm sure!); patted the veal mixture out evenly between the two with my hands and mine was nicely brown in around 25 minutes. Held together perfectly. Served with mashed potatoes drizzled with truffle oil (another trick I learned from you, Chia) and had a top-class meal. My husband's only complaint was that it should have a better name than "Veal Pie", something to let everyone know how marvelous it is :) Will certainly do this again and probably also as first course too. Thanks for posting this gem!