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    You are in: Home / Recipes / Veal Pie Recipe
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    Veal Pie

    Average Rating:

    2 Total Reviews

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    • on May 07, 2008

      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.

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    • on March 31, 2005

      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!

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    Nutritional Facts for Veal Pie

    Serving Size: 1 (185 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 456.0
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 8.1 g
    Cholesterol 178.1 mg
    Sodium 523.3 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 3.3 g
    Sugars 5.6 g
    Protein 35.3 g

    The following items or measurements are not included:

    herbes de provence

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