Veal and Stilton pie

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 8-10

By Matt Tebbutt

For the pie filling

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 celery sticks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 200ml/7fl oz red wine
  • 1kg/2lb 4oz veal, finely chopped
  • 2–3 thyme sprigs
  • 1 head garlic, cloves separated and peeled
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 3 tomatoes, roughly chopped
  • 2 potatoes, peeled and thinly sliced on a mandolin
  • 300g/10½oz Stilton, crumbled

For the pastry

  • 450g/1lb plain flour, plus extra for dusting
  • 80g/2¾oz butter, plus extra for greasing
  • 80g/2¾oz lard
  • pinch salt
  • 2 free-range eggs, beaten
  • 1 free-range egg, beaten, to glaze
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