Mini Pitas and Mini Vol-au-vent with Veal


Ground veal stuffing

  • 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
  • Mini pitas and mini vol-au-vent cases as needed


  1. In a skillet, melt the butter and cook the ground veal and onions.
  2. Add the salsa, tomato paste and herbes de Provence. Simmer for 15 minutes and adjust seasoning to taste.
  3. Before stuffing the cases or pitas, let the mixture cool in the refrigerator until the internal temperature reaches 3°C (38°F).
  4. Preheat the oven to 175°C (350°F).
  5. Fill the vol-au-vent cases or pitas with about 15 g (1 tbsp) of stuffing, place them on a cookie sheet and bake for about 10 to 15 minutes, then serve.


Variation: add mozzarella or any other cheese to the mixture after it has cooled.