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Recipes with minced veal

3 recipes that use minced veal, with photos, step-by-step instructions and cook times. The quickest, Königsberger Klopse, takes 60 minutes. It is most often cooked with egg, onion and garlic.

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Tourte de la vallée de MunsterMarinated pork pie

The tourte of the Munster valley is the festive pie of the farms in the Vosges mountains of Alsace, served hot at Sunday lunches and village celebrations with a green salad and, for those who eat it, a slice of local Munster cheese. Minced pork and veal are marinated with white wine, onion and bread soaked in milk, then baked in a tall, round double crust. It contains pork. The wine bakes for over an hour, which drives off most of the alcohol but not all; for an alcohol-free version use 100 ml chicken stock. The common mistake is underbaking the thick filling; it must reach 71 °C right in the centre. Chef's tip: rest the pie for 15 minutes before cutting so the juices settle and the slices hold.

115 minFrenchMeat
by KrazyBadal 0 views

Pastel de ChavesMinced veal puff pastry pies

In the spa town of Chaves near the Spanish border, these crescent-shaped pasties are sold warm from bakeries all day and eaten for breakfast, lunch or with a coffee on the old Roman bridge. Many crisp, buttery layers enclose a savoury filling of minced veal. Chaves bakers use their own protected dough; at home, good all-butter puff pastry gets very close. A common mistake is a warm filling; it melts the butter in the pastry, so cool the meat completely before shaping. Chef's tip: cook the filling and let it cool completely before filling, or it melts the butter in the pastry and the layers will not rise.

65 minPortugueseSnacks & Starters
by KrazyBadal 0 views

Königsberger KlopseVeal meatballs in caper sauce

Königsberger Klopse come from old East Prussia, but today they are cooked all over Berlin and eastern Germany as a weekday family dinner and a school-canteen favourite. Soft meatballs of veal, or veal mixed with pork, are poached in broth, then served in a creamy, lemony white sauce dotted with capers, with boiled potatoes and beetroot salad. A little anchovy in the meat is traditional and gives a savoury depth without tasting of fish. Chef's tip: poach, never boil, the meatballs; a gentle simmer keeps them light and stops them breaking.

60 minGermanMeat
by KrazyBadal 0 views

Goes well with minced veal