Veal, Leek and Blue Cheese Pie
- Cooking Method: Braising
- Difficulty: Easy
1 – 1.5kg Rose Veal Shoulder or Dice cut into 2cm bite sized pieces
2-3 Ltrs veal or chicken stock
Bouquet garni of 2 x celery stalks, tied together with 3 bay leaves and 6 thyme sprigs
1 onion studded with 1 clove
1 large leek, cleaned and diced
1 Tbsp butter
100g firm blue cheese
4 sprigs thyme
Puff pastry sheets
2 egg yolks, 1 egg
1st purge the meat by placing the Veal pieces in a pot and cover with water, bring to the boil and reduce to a simmer for 2 minutes. Pour into a colander and wash under cold water to remove the scum.
Clean the pot and return the Veal and cover with the stock, bring to the simmer and remove any fat. After 5 mins add the onion and bouquet garni. Simmer for approx. 1.5 – 2 hours until very tender. You may need to top up with extra stock. Once the Veal is cooked strain and keep the stock.
While the Veal is cooking sweat the leek in oil and pinch of salt until starts to soften. Add the thyme and butter and cook until very soft and fragrant.
Combine the leek with the veal and crumble over the blue cheese.
80 grams butter
80 grams flour
Reserved stock, approx. 1 Ltr
Place butter in a pot and heat until foaming, add flour and beat with wooden spoon for 3o seconds. Slowly add the stock mixing all the times to remove lumps. (Use a whisk if needed). Simmer for 20mins stirring often, until thick and glossy.
Add the sauce to the Veal mix slowly so it is thick and bound together.
Puff pastry cut into lids, depending on dish used.
Fill the pie dish and cover with the pastry sealing around the lip of dish. Prick some holes in the top with a fork. Beat the yolks with the egg and brush on the pie tops. Bake at 200c until puffed up and golden in color, approx. 20mins.