Name: Veal stroganoff pies with carrot salad
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 1/4 cup (35g) plain (all-purpose) flour; 800 gram diced veal; 2 tablespoon olive oil; 8 shallots, halved; 400 gram swiss brown mushrooms, halved; 2 teaspoon sweet paprika; 1/3 cup (80ml) brandy; 2 tablespoon tomato paste; 3 cup (750ml) salt-reduced beef stock; 1/2 cup (120g) creme fraiche; 2 sheets puff pastry; 2 sheets shortcrust pastry, halved diagonally; 1 egg, beaten lightly; 400 gram baby carrots; 30 gram butter, chopped finely; 375 gram chantenay carrots; 150 gram green beans

Ingredients

1/4 cup (35g) plain (all-purpose) flour

800 gram diced veal

2 tablespoon olive oil

8 shallots, halved

400 gram swiss brown mushrooms, halved

2 teaspoon sweet paprika

1/3 cup (80ml) brandy

2 tablespoon tomato paste

3 cup (750ml) salt-reduced beef stock

1/2 cup (120g) creme fraiche

2 sheets puff pastry

2 sheets shortcrust pastry, halved diagonally

1 egg, beaten lightly

400 gram baby carrots

30 gram butter, chopped finely

375 gram chantenay carrots

150 gram green beans

Method

1.Season flour in a large bowl; toss veal in flour, shake off excess. Heat 1 tablespoon of the oil in a large saucepan over high heat; cook veal, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan over medium heat; cook shallots and mushrooms, stirring, until softened. Return veal to pan with paprika; cook, stirring, 1 minute or until fragrant.

3.Add brandy; bring to the boil. Reduce heat; simmer 1 minute or until reduced by half. Add paste and stock; bring to the boil. Reduce heat to low; simmer, uncovered, 2 hours or until veal is tender. Stir in crème fraîche; season to taste. Cool.

4.Preheat oven to 220°C/425°F. Oil four 11cm x13cm (4½-inch x 5¼-inch) oval pie tins.

5.Cut four ovals from puff pastry using top of pie tins as a guide. Line base and side of tins with shortcrust pastry; trim edges. Divide veal mixture between pastry cases. Brush edges with egg; top with puff pastry ovals. Press to seal; brush tops lightly with egg. Make two 3.5cm (1½-inch) cuts in the top of each pie. Place pies on an oven tray.

6.Bake pies 30 minutes or until browned. Stand 5 minutes before serving.

7.Meanwhile, place baby carrots on oven tray; scatter with butter, season. Bake 25 minutes, alongside pies.

8.Boil, steam or microwave chantenay carrots and beans, separately, until tender; drain. Combine carrots, beans, baby carrots and any juices. Season to taste.

9.Serve pies with carrot mixture.

Chantenay carrots are sweet, small, ready-to-eat carrots; sold in packets from the fresh produce section of most major supermarkets. Pies can be made several hours ahead. Reheat in a 180°C/350°F oven 25 minutes or until piping hot.
Note

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