Michel CHAPOUTIER

La recette de Marius

Veal and mushroom pie

Veal and mushroom pie

Preparation: 20 mn
Cooking time: 1h15mn

Serve: 4

2 rolls of butter puff pastry
400g veal shoulder
200g mixed mushrooms
1 onion
1 tbsp oil
25cl veal stock
1 sprig of thyme
1 bay leaf
1 bunch parsley
salt, pepper
1 egg yolk


Cut the veal in small pieces. Peel and mince the onion. Wipe the mushrooms with a damp cloth and cut them into small pieces.

Fry meat pieces with oil until golden. Add onion, mushrooms, thyme, bay leaf, salt and pepper. Add stock and cover. Let it cook for 1h. Set aside to cool.

Cut 8 times 15cm circles of pastry. Spoon the mix of meat and mushrooms in the centre of 4 circles of pastry. Brush the edges with egg yolk. Top with the remain 4 circles and closer firmly by welding the edges with a fork. Decorate the pie tops with a knife, glaze with egg yolk and refrigerate while heating the oven to 200°c.

Glaze again pies before baking 15 minutes.

Serve hot or cold with salad and red Marius.


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