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Veal, Leek and Blue Cheese Pie

  • Preparation Time: 15 mins
  • Serves: 8-10
  • Cooking Time: 180 mins
  • Ready Time: 195 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

1 – 1.5kg Rose Veal Shoulder (cut into 2cm bite sized pieces) or Rose Veal Dice
2-3 litres chicken stock
Bouquet garni (2 celery stalks, 3 bay leaves and 6 thyme sprigs, tied together)
1 onion studded with 1 clove
1 large leek, cleaned and diced
1 Tbsp butter
Cooking oil
100gm firm blue cheese
4 sprigs thyme
Puff pastry sheets
2 egg yolks, 1 egg

80gm butter
80gm flour
Reserved stock, approx. 1 litre

Dice veal into 2cm cubes approx.
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.

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.

Cut Puff pastry for pie lids. NB This recipe can be for one large pie or small individual serve pies (pictured).

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 onto the pie tops.
Bake at 200c until puffed up and golden in colour, approx. 20mins.

Serve with a green salad.

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