Fine English Cookery/Michael Smith 1998

Veal Olive Pie with Green Pea Puree
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 thin veal escalopes 175g/6 oz good sausagemeat or the same weight of raw lean ham and leg of veal minced and bound with beaten egg
1 tbsp freshly chopped parsley 2 tsps freshly chopped chives 60g/2 oz butter for frying
salt and freshly ground white pepper 1 finely chopped onion 1 carrot cut into 1/4-inch dice
1 crushed clove garlic 1 bouquet fresh herbs 1 tbsp flour
1/2 tsp made-up English mustard 1/4 litre/1/2 pint veal or chicken stock 125 ml/1/4 pint dry white wine or sherry
250g/8 oz puff pastry a little beaten egg THE PUREE: 375g/12 oz frozen baby peas
60 g/2 oz butter 1 tsp cator sugar 4 mint leaves or 1 crushed clove garlic
salt and freshly ground white pepper



1 Gently flatten the escalopes with a wetted rolling pin, stretching them until they are very thin but not broken. The water will prevent the pin dragging the meat. Season each piece with salt and pepper.
2 Mix the parsley and chives with the sausagemeat or forcemeat and spread this over the veal pieces. Roll each into a parcel, folding in the sides as you go along. Tie each with a piece of strong linen thread.
3 Melt the butter in a heavy-bottomed pan. Gently fry each olive on all sides until golden brown. Take great care at this stage to ensure even colouring. Remove the olives to a plate.
4 Sprinkle on the flour and stir in well; draw the contents of the pan to one side, add the wine and work the crusty residue into this. Add the stock, bouquet and mustard, bring to the boil and stir until a smooth sauce is obtained. Season nicely.
5 Return the olives to the pan or transfer the whole to a casserole, cover with a lid and braise in the oven for 25 to 30 minutes at 200 C/400 F/gas mark 6. Every 10 minutes baste the olives in their own gravy.
6 When the veal olives are cooked, remove the bouquet and string and arrange them in an oven-proof dish. Cover with the gravy and put on a top crust of puff pastry; brush with beaten egg. Bake at 220 C/425 F/gas mark 7 for 25 to 30 minutes, until the crust is really crisp and golden.
7 While the crust is cooking, make the puree of peas: melt the butter in a small pan; add the peas, together with the salt, pepper, mint or garlic and the sugar. Toss the pan continuously until the peas draw their own juices. Cover with a lid and cook over a low heat for 8 minutes. Make the puree in a blender or Mouli, using the cooking liquid. Pile into a dish, dot with butter and keep hot until the pie is ready.

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