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Tropical Veal Pie

Ingredients

  • 375g shortcrust or flaky pastry
  • 750g stewing veal cut in small pieces
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple (drained)
  • 30g butter
  • 125g bacon trimmed and cut in strips
  • ½ cup water
  • 1 chicken stock cube
  • ½ teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley
  • grated rind of ½ lemon
  • 1 tablespoon flour
Measurements guide

Ingredients

  • 375g shortcrust or flaky pastry
  • 750g stewing veal cut in small pieces
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple (drained)
  • 30g butter
  • 125g bacon trimmed and cut in strips
  • ½ cup water
  • 1 chicken stock cube
  • ½ teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley
  • grated rind of ½ lemon
  • 1 tablespoon flour
Measurements guide

Ingredients

  • 375g shortcrust or flaky pastry
  • 750g stewing veal cut in small pieces
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple (drained)
  • 30g butter
  • 125g bacon trimmed and cut in strips
  • ½ cup water
  • 1 chicken stock cube
  • ½ teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley
  • grated rind of ½ lemon
  • 1 tablespoon flour
Measurements guide

Method

Cook bacon in butter, add veal and brown. Add crushed pineapple, water, stock cube, lemon rind, parsley and seasonings. Simmer covered, until veal is almost tender. Thicken with flour, mixed to thin paste with water and cool a little.

 

Roll out two thirds of pastry and line a greased, deep pie dish. Fill with cooled pineapple-veal mixture and roll out remaining pastry to fit top. Moisten pie rim, place top in position and trim. Crimp edge to seal and make four small cuts in top for steam to escape.

 

Roll out pastry scraps and cut into leaf or flower shapes to decorate top. Glaze with a little beaten egg or milk and bake in a hot oven, 230°C for 15 minutes, reduce heat to 180°C and cook for a further 35-40 minutes till pastry is well cooked.

 

Serves 6.

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