Veal Meat Pie

Ingredients

• 1 kg (2 lb) ground Quebec Veal
• Butter in sufficient quantity
• 125 ml (1/2 cup) onions, finely chopped
• 2.5 ml (1/2 tsp) ground nutmeg
• 1.25 ml (1/4 tsp) ground cinnamon
• 5 ml (1 tsp) salt
• 2.5 ml (1/2 tsp) pepper
• 1 or 2 eggs (according to desired texture)
• Commercial rolled-out pastry

Preparation

1. In a frying pan, melt butter and sauté the onions and the ground veal. Add nutmeg, cinnamon, salt and pepper.
2. Continue cooking on medium heat until the meat is completely cooked. Do not throw away cooking juices as veal is a lean meat and its cooking juices are primarily made of gelatin, which gives a tender texture to the meat.
3. Cool the mix in the refrigerator until the internal temperature reaches 3°C (38°F).
4. Once the mix is cool, add the egg and mix well.
5. Preheat oven to 175°C (350°F).
6. In a 25 cm (10 in.) pie plate, place a layer of pastry, top with the mix and then place the second layer of pastry.
7. Cut out the pastry at 1.2 cm (1/2 in.) from the edge of the plate and fold around the edge.
8. Make some incisions on top of the pastry.
9. Place in the oven on the middle rack and cook for 30 to 40 minutes or until the pastry is golden.