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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Simply delicious describes this meaty main dish! It's like a potpie with flecks of oregano in the flaky crust. Sue Draheim Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup grated parmesan cheese |
1 teaspoon garlic salt |
1 teaspoon dried oregano |
1/2 cup cold butter |
4 to 5 tablespoons cold water |
fillling: |
1 pound boneless veal sirloin steak, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup butter |
1 can (14-1/2 ounces) diced tomatoes |
1 can (8 ounces) tomato sauce |
1/4 cup chopped onion |
3 tablespoons grated parmesan cheese |
1 tablespoon sugar |
1 teaspoon garlic powder |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/8 teaspoon pepper |
4 slices cheddar cheese (1/4 inch thick) |
Directions:
1. In a large bowl, combine the flour, cheese, garlic salt and oregano. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry into thirds; set aside a third.
2. On a floured surface, roll out remaining pastry to fit a 9-in. pie plate. Transfer pastry to a pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
3. For filling, coat veal cubes with flour. In a skillet, brown veal on all sides in butter. Add the tomatoes, tomato sauce, onion, cheese, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
4. Transfer into prepared crust. Top with cheese slices. Roll out remaining pastry. Cut into 2-in. circles. Place on top of filling. Bake at 400° for 30-35 minutes or until golden brown and bubbly. Yield: 4-6 servings.
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