Veal Meat Pie

Ingredients

• 600 g flour
• Salt
• 1 egg
• 400 g butter
• flour (for the work surface)
• 700 g lean veal (pre-cooked)
• 1.5 red bell peppers
• 40 g sun-dried, pickled tomatoes (in oil)
• 0.5 bunch Basil
• 1 egg
• 1 Egg white
• 180 ml whipping cream
• Ice cubes
• pepper (ground)
• 1 yolk
• 2 Tbsp whipping cream
• 150 ml dry port wine
• 1 star anise
• 4 sheets white gelatin
• 1 tsp white wine vinegar

Instructions

1. 1.

   Mix flour with a pinch of salt, sift onto the work surface, create a well in the center, crack the egg into it and distribute butter chunks around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   Wash the meat, pat dry, trim and dice small. Turn through fine slices of the meat wolf and briefly place in the freezer compartment.

3. 3.

   Preheat the oven to 250°C with upper and lower heat.

4. 4.

   Wash the peppers, halve them, remove seeds and white walls, and lay them skin-side up on a baking sheet lined with parchment paper. Roast in the preheated oven until the skins blacken and blister.

5. 5.

   Remove the halves, cover with a damp kitchen towel, let rest briefly, peel off the skins and cut into small cubes. Drain the sun-dried tomatoes and dice them as well.

6. 6.

   Rinse the basil, shake dry, pluck leaves and finely chop.

7. 7.

   Pulp the meat in portions using a chilled food processor, adding cream, a pinch of salt, the egg and egg white. If needed, mix in some ice cubes to keep the mixture cool.

8. 8.

   Place the filling back in the refrigerator for about 20 minutes.

9. 9.

   Then fold in the peppers, tomatoes, basil and ham, seasoning with salt and pepper.

10. 10.

    Roll out the dough on a floured surface into a large rectangle slightly larger than the tin, cut a lid using the tin as a template. Line the greased tin with remaining dough. Fill with veal mixture, spread evenly and press overlapping dough to the center. Place the dough lid on top and cut two circles in the middle for steam release. Cut decorative shapes from leftover dough as desired. Whisk yolk with 1-2 tbsp cream and brush over the dough surface. Arrange dough ornaments and brush them with the yolk mixture.

11. 11.

    Reduce oven temperature to 180°C with upper and lower heat and bake the pie for about 1 hour.

12. 12.

    Remove and let cool overnight.

13. 13.

    The next day, bring wine with 150 ml water and spices to a boil in a pot and reduce to 150 ml.

14. 14.

    Soak gelatin in cold water. Strain the stock and season with vinegar and salt, reheat, squeeze out excess liquid from gelatin and dissolve it in the hot (not boiling) liquid. Just before setting, pour the liquid into the pie and let cool. Slice and serve.