Name: Veal Breast and Swiss Chard Pie
Cuisine: United Kingdom
Ingredients: 4 garlic cloves, sliced; 2 carrots, chopped; 1 onion, chopped; Sprig of rosemary; 2 tablespoons good olive oil; 50 g butter; 600 g cooked veal breast, diced, and its juices (see the recipe for Slow-cooked shin of veal); 1 egg, beaten; 2 pinches of salt; A little chilled water; 120 g butter, cubed and chilled; Salt and freshly ground black pepper; 200 g flour; 4 medium stalks of Swiss chard, cut into pieces and blanched

Preparation info

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Illustrated on previous pages

Veal breast is a huge favourite with us and benefits enormously from slow cooking, braising or being used in a pie filling as here. I particularly favour dishes like this are they are so conducive to a convivial gathering around the dining table.

Ingredients

1 onion, chopped
2 carrots, chopped
4 garlic cloves, sliced

Method

About 5 hours ahead, in a large heatproof pie dish or deep pan, sweat the onion, carrots, garlic and rosemary in the butter and olive oil. Add the veal and its juices with the chard. Season to taste, let cool and then refrigerate.

To make the pastry, place the flour and salt in a chilled stainless-steel bowl, add the butter and mash with a fork, working quickly so the butter doesn’t mel