Mini Pitas and Mini Vol-au-vent with Veal
Yield:
20 to 30 servings
Preparation time:
15 minutes
Cooking time:
15 minutes, then another 10 minutes
Type:
Ingredients
Ground veal stuffing
- 500 g (1 lb) ground Quebec Veal
- Butter or oil (sufficient quantity)
- 150 ml (3/4 cup) finely chopped onion
- 125 ml (1/2 cup) salsa
- 30 ml (2 tbsp) tomato paste
- 5 ml (1 tsp) dried herbes de Provence
- Salt and pepper to taste
- Mini pitas and mini vol-au-vent cases as needed
Preparation
- In a skillet, melt the butter and cook the ground veal and onions.
- Add the salsa, tomato paste and herbes de Provence. Simmer for 15 minutes and adjust seasoning to taste.
- Before stuffing the cases or pitas, let the mixture cool in the refrigerator until the internal temperature reaches 3°C (38°F).
- Preheat the oven to 175°C (350°F).
- Fill the vol-au-vent cases or pitas with about 15 g (1 tbsp) of stuffing, place them on a cookie sheet and bake for about 10 to 15 minutes, then serve.
Variation: add mozzarella or any other cheese to the mixture after it has cooled.
