Veal Pie


  • 1 kg (2 lb) ground Quebec Veal
  • Butter (sufficient quantity)
  • 125 ml (1/2 cup) finely chopped onions
  • 5 ml (1 tsp) salt
  • 2.5 ml (1/2 tsp) pepper
  • 1 pinch ground allspice
  • 1 to 2 eggs (depending on desired texture)
  • 2 commercial pie shells


  1. In a skillet, melt the butter and brown the onions and ground veal.
  2. Continue cooking over medium heat until the meat is fully cooked. Do not throw out the cooking juices. Veal is a lean meat and the juices consist mainly of gelatin, which gives the meat a moist texture.
  3. Cool the mixture in the refrigerator until the internal temperature reaches 3°C (38°F).
  4. When cool, add the salt, pepper, allspice and egg(s).
  5. Preheat the oven to 175°C (350°F).
  6. Place the first pie shell in a 10-inch (25 cm) pie plate, fill with the mixture and add the second pie shell on top.
  7. Trim the pie shell to 1/2 inch (1.2 cm) from the edge of the plate and fold back the rim, pressing along the edge of the plate. Make a few slashes in the top crust.
  8. Bake in the oven on the middle rack for about 30 to 40 minutes or until the crust is golden brown.