Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Veal and winter vegetable pie Food Veal and winter vegetable pie Preparation time Cooking time Serves 4 - 6 INGREDIENTS 1 tbsp butter 1 large onion, peeled and roughly chopped 750g stewing veal, chopped 2 tbsp plain flour 3 cups beef stock mixed with 1 cup Cabernet Sauvignon 1 medium swede turnip, peeled and roughly diced 1 cup parsnips, peeled and roughly diced 1⁄2 cup celeriac, peeled and roughly diced For the pastry 125g salted butter melted in 200ml hot water 400g plain flour 1 egg, beaten with a half cup milk METHOD In a heavy based saucepan, melt the butter over medium heat and add the onions when the butter is foaming – stir to cook for 2 minutes. Add the meat in small batches to brown evenly. When all the veal is done, return to pan and sprinkle in flour. Stir the flour in and pour in the stock and red wine; tip in the turnip, parsnip and celeriac dices and bring to the boil. Reduce to a simmer and cook out for 1 hour. Stir occasionally to ensure the mixture is not sticking. Test to see the meat is done and remove from heat to cool for 30 minutes before making the pie. Make this very versatile hot water pastry by ensuring the water/butter is just on the simmer in a suitable sized saucepan– tip in the flour and remove from the heat. Stir in with a wooden spoon and then tip out onto a floured bench and continue to knead the pastry until it is smooth. This pastry used to be made with lard and would produce a wonderful sheen...so use lard if you prefer. Rest the pastry for 5 minutes and divide into 2. Roll out the bottom piece so it will line the pie dish. Spoon in the veal and turnip filling and roll out the top. Brush the edge of the bottom pastry with egg wash and top with the second lot of pastry. Press the two edges together and then trim the edges with the back of a knife. Crimp the edges with your thumb and fingers or used a fork dipped in flour. Cut a hole in the middle of the pastry top (or use a pie bird which holds the pastry up from the filling and also lets the steam out); brush evenly with egg wash and bake in a preheated oven at 200c for 20–25 minutes or until the pastry is golden brown. Serve with hot steaming green vegetables. Food Preparation time Cooking time Serves 4 - 6 SHARE You might also like Food Steak and kidney pie Food Veal cutlets with olive and parsley pesto Food Mark Olive’s kangaroo burgundy pie Try matching this recipe with a medium weight red like Pinot Noir or pair with the La Bise Tempranillo 2014 . Already four years old and still so plush and generous, it has juicy tannin depth and lovely mouth-feel with stacks of red fruit flavour. This is a seductive pairing.