Bread Rolls Stuffed with Veal
Yield:
8 to 10 servings
Preparation time:
30 minutes
Cooking time:
10 minutes, then another 15 minutes
Type:
Ingredients
- 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
- 24 bread rolls
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 10 minutes and adjust seasoning to taste.
- Before stuffing the rolls, 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 rolls, place them on a cookie sheet and bake in the oven for about 10 to 15 minutes, then serve.
Variations: add mozzarella or any other cheese to the mixture after it has cooled. Use vol-au-vent (puff pastry shells), mini-pitas or any other base for the veal filling.
