Yield: 4 servings
|16 tablespoons||Butter; (1/2 pound) cut into|
|\N \N||;1/4 inch bits and clarified|
|½ cup||Onion; finely chopped|
|1 tablespoon||Parsley; finely chopped;|
|\N \N||;preferred flat leaf|
|1 teaspoon||Tomato paste|
|\N \N||Black pepper; freshly ground|
|1½ pounds||Veal, lean boneless; cut|
|\N \N||;into 1/2 inch dice|
|8 \N||Filo pastry sheets; each|
|\N \N||;about 16 inches long by 12|
|\N \N||;inches wide, thoroughly|
|\N \N||;defrosted if frozen|
|1 \N||Egg yolk; lightly beaten|
|4 \N||Mushroom caps, fresh; each|
|\N \N||;about 2 inches in diameter,|
|\N \N||;cut crosswise into 1/8 inch|
|\N \N||;thick slices|
In a heavy 10 to 12 inch skillet, heat 4 tablespoons over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, cook for 5 minutes, or until they are soft and transparent but not brown. Add the parsley, tomato paste, salt, a few grindings of pepper and ¼ cup of the water and bring to a boil over high heat. Drop in the veal, turning the pieces about with a spoon until they are thoroughly moistened. Reduce the heat to low, and simmer partially covered for about 30 minutes, or until the veal is tender and amost all of the liquid in the pan has evaporated. Then increase the heat to high and, stirring constantly, cook briskly until the veal browns lightly. Be careful that it does not burn. With a slotted spoon, transfer the veal to a bowl and set it aside to drain. Pour the remaining ¼ cup of water into the skillet and bring to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan. Set aside.
Preheat the oven to 400 degrees (F). With a pastry brush, coat a large baking sheet with 1 tablespoon of the butter. To assemble each veal pie, lay a sheet of file flat and brush the top evenly with about 1 tablespoon of butter. Cover with a second sheet of filo, and fold the two in half crosswise to make a four layered rectangle about 8 inches wide and 12 inches long. Place about ½ cup of the veal in the center of the pastry and, with a knife or metal spatula, spread the filling into a rectangle about 2 inches wide and 4 inches long.
Fold one long edge of the filo completely across the filling and bring the opposite side over the first fold to make a packet about 2½ inches wide. Brush the top with 1 more teaspoon of butter. Turn both ends of the packet up, overlapping them slightly, to enclose the filling securely. Then finished pie will be about 4 ½ inches long.
Place the pies, seam sides down, on the baking sheet and brush them with beaten egg yolk. Bake in the middle of the oven for 15 to 20 minutes until the pastry is crisp and delicately browned.
Meanwhile, heat the remaining 2 tablespoons of butter in an 8 to 10 inch skillet. Add the mushrooms and cook over moderate heat for 2 minutes, or until they brown lightly. Add the reserved veal cooking sauce and bring to a boil, then reduce the heat to low. Cover and simmer for 5 minutes.
To serve, arrange the pies on a heated serving platter, place a row of over lapping mushroom slices on the top of each, and moisten with the sauce remaining in the skillet. Garnish the platter, if you like with hot cooked asparagus tips and green peas.
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Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@... i
Submitted By EARL CRAVENS On 02-05-95