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Veal Potpie
Makes 4 servings

1-1/2 - pounds veal cubed, boiled
1 - onion, diced
1 - cup leftover vegetables
1 - cup all-purpose flour
1 - Tablespoon shortening
1 - egg
1/2 - teaspoon salt
1/4 - teaspoon pepper
2 - teaspoons parsley, chopped
1/8 - teaspoon dried marjoram, summer savory, or rosemary

  • Boil the veal for about an hour with the onion. When done, pour out water and add leftover vegetables.
  • In a mixing bowl, make a paste of flour, shortening, and egg. 
  • Add very little water if needed. 
  • Add salt and pepper. 
  • On a floured board, roll out, making 2 crusts. From the leftover dough, cut them into noodles. 
  • Place one dough crust into the bottom a deep pie dish.

Preheat oven to 375  F.

  • Mix the veal, vegetables, noodles, and pour into deep pie dish. 
  • Add the parsley and marjoram, summer savory or rosemary. 
  • Put on the top crust, seal, and crimp the crusts together. 
  • Cut a hole in the top crust. 
  • Bake for 20 minutes or crust is golden brown.

* Check PA Dutch Idioms and Expressions

 

 
 
 
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