I forget where I was lurking but I saw this website called A Bloke Who Can Cook and liked the name. I took a quick look at the site and saw a fantastic leek and chicken pie that I intend to try one day. I thought that was what I was going to make today but lost focus and made these little veal and mushroom patties.
I really never make any pastry like items because I find them too fiddly; quiche, tartes and the occasional pie is as far as I’m willing to go. I don’t know why I decided to do this but I can say I was influenced by this site: http://www.mariusbymichelchapoutier.com. In any case, I only made 4 of these and then went on to make a small pie that I will bake for lunch or dinner over the weekend. I don’t mind admitting that the baking thing is not really my forte but I’ve learned to live with it
I’d also like to mention an app I just bought for my Ipad 2 called Southern Burgundy Explorer. I am so pleased! It works on ipad/iphone/ipod and can be purchased through the apple store. Whether you live in France, are considering a visit to France, or would just like to know more about the Burgundy region, this is a great application with insider information on where to stay, what to see, do and eat. You can learn more about this app at www. americansinfrance.net
Veal Meat Pies
1 lb boneless veal, cut into small pieces
Salt and pepper
2 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, finely chopped
1/2 lb mushrooms, cut into small pieces
2 dried thyme sprigs
1 bay leaf
3 tbsp parsley, chopped
2 cups chicken broth
2 cups frozen peas
Pre-rolled or home made pastry like frugal’s http://frugalfeeding.wordpress.com/2011/09/21/how-to-make-perfect-shortcrust-pastry/
Salt and pepper the veal and dust with flour. Fry in the olive oil until golden, then add the onion, garlic, mushrooms thyme, bay leaf and parsley, stirring for about 3 minutes. Add the chicken broth, bring to a boil, then lower and simmer for 1 hour, stirring occasionally. Stir in the frozen peas and allow to cool.
To make the patties, cut the pastry into 8 circles, put some of the filling in the middle of 4 circles, cover with the remaining circles, sealing with fork tines and bake for about 20 minutes in a 400 degree oven. Left over filling can be used to make a one crust pie or more patties.