Cedar Springs Mini Veal Pastry Pies
Cedar Springs Nature Veal is built on three-generations of family tradition and is a 100% vertically integrated program allowing Mountain States Rosen control of the process from farm to finish. This control ensures humane care-in-animal-production and the highest quality feed program resulting in a superior product. Our fancy veal program defines MSR’s standards for product consistency, specification and program compliance ensuring that consumers are able to experience satisfaction in every bite.
Check out the holiday giveaway they’re running here!
If you haven’t had the opportunity to sample Cedar Springs Veal, take a look at what they have to offer here!
2 pounds Cedar Springs Veal cutlets
4 tablespoons extra virgin olive oil
1 package (14 ounces) pre-made pie crust, or *puff pastry- found in the freezer or dairy section of the supermarket
½ cup each red, yellow and orange pepper, ¼ inch chop
1 cup, ¼ inch cubed, peeled, blanched potatoes
1 cup béchamel sauce (see recipe below)
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon fresh sage
¼ cup fresh grated pecorino, Romano, or parmesan cheese
Salt and pepper for seasoning
For the sauce:
¼ cup unsalted butter
¼ cup unbleached flour
1 ½ cups whole milk
1 teaspoon fresh grated nutmeg
Salt and pepper to taste
Place a large skillet on the stove over medium-heat. Season the Cedar Springs Veal cutlets liberally with salt and pepper. Once the skillet has come to temperature, add the 2 tablespoons of olive oil. Carefully place the veal cutlets in the pan and cook for 2 minutes on each side until golden brown. Continue this process until all of the veal cutlets have been cooked. Set the cooked veal aside.
In the same pan, add 2 tablespoons of extra virgin olive oil. Sauté the peppers and onions for 2-3 minutes, until they become slightly caramelized- season with salt and pepper. Remove the pepper-onion mixture from the pan and set aside.
For the béchamel sauce:
In a medium-sized sauce pot over medium, melt ¼ cup of butter. Add the flour, and mix thoroughly with a whisk for 3 minutes. Add the milk, nutmeg, and a dash of salt and pepper. Continue whisking until the sauce thickens, approximately 3-4 minutes. Set the sauce aside to cool slightly.
Dice the cooked veal, and place in a large mixing bowl. Add the sautéed pepper-onion mixture, cooked potatoes, 1 cup of the béchamel sauce, grated cheese, and fresh-chopped herbs. Mix thoroughly; adjust seasoning with salt and pepper.
Cut discs of the pie dough or puff pastry- set aside. Place the bottom disc of dough in the pie-maker first- then fill the mold with 1/3 cup of the veal mixture. Place a disc of dough on top, then close the machine and let the pie cook for 8-10 minutes until hot, and golden brown.
If you don’t have a pie maker, there is an alternative method:
*Using a large muffin tin, cut discs of puff pastry to fit the bottom of the molds. Place the discs of puff pastry in the bottom of the muffin molds, then fill with the veal mixture. Place another disc of puff pastry on top of the mold over the veal mixture, then crimp the edges so that they are sealed. Bake at 350 degrees for 20 minutes, or until the top is golden brown.
Serve and enjoy!
Chef Chuck Kerber