Veal, Oyster and Bacon Pie

This is a pic you can serve for a special occasion and have people asking for more! None of the flavour of the oysters is lost because it is captured by the delicious pastry crust. Serve the pic with tender cabbage and sliced green beans.

4-6 SERVINGS

1 oz. butter

1 lb. fillet of veal, cut into

1-inch cubes

24 oysters, shelled and with the oyster juices reserved

6 lean bacon slices, rinds removed and halved

2 hard-boiled egg yolks, finely chopped

PASTRY

1 lb. potatoes, boiled, drained and kept warm

2 oz. flour

1 teaspoon salt ‘, teaspoon white pepper

1 oz. butter, cut into small pieces

1 tablespoons milk

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the veal cubes, a few at a time, and fry, turning occasionally, for 5 minutes or until they are lightly browned all over. Using a slotted spoon, transfer the veal to a plate.

Place one-half of the veal cubes in a large deep pie dish. Top with half the oysters and half the bacon. Arrange the remaining veal cubes on top of the bacon and cover with the remaining oysters, reserved juices and bacon. Sprinkle over the egg yolks. Set aside.

Preheat the oven to fairly hot 375 F (Gas Mark 5, 190 C).

To make the pastry, using the back of a wooden spoon, rub the potatoes through a strainer into a large mixing bowl. Add the flour, salt, pepper and butter to the potato puree and, using a wooden spoon, beat the mixture until it is smooth and creamy. Stir in the milk and mix well.

On a lightly floured board, roll out the dough until it is large enough to cover the top of the pie dish. Using the rolling pin, lift the dough on to the dish. Trim the edges and discard the trimmings. Crimp the edges of the dough decorativcly and cut a 2-inch slit in the centre. Place the dish on a baking sheet. Place the baking sheet in the oven and bake for 30 to 40 minutes or until the pastry is crisp and golden brown. Reduce the oven temperature to warm 325 F (Gas

Mark 3, 170 C) and continue cooking the pic for a further 30 to 40 minutes or until the meat is tender when pierced with the point of a sharp knife. Remove the baking sheet from the oven.

Transfer the pie dish to a serving plate and serve immediately.

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