Veal Breast and Swiss Chard Pie

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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