Name: Veal and Morel Pie
Prep time: 25 min
Cook time: 25 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: butter for frying; 800 g sliced veal (e.g. from the shoulder); 2 tbsp flour; 0,75 tsp salt; pepper; 1 onion, finely chopped; 20 g dried morels (soaked, halved, rinsed and drained); 3 tbsp dry white vermouth; 2 dl beef stock; 2 dl double cream; 3 tbsp snipped chives; 1 beaten egg; 1 sheet puff pastry (approx. 32 cm diameter)

Method

Heat the butter for frying in a casserole. Brown the meat in batches for about three minutes, sprinkle with a little flour, remove, and season with salt and pepper. Lower the heat, wipe the bottom of the casserole and add more butter if necessary.
Sweat the onion and morels for about five minutes. Add the vermouth and reduce completely.
Add the stock and cream, bring to the boil, then lower the heat. Return the meat, cover and simmer for about 40 minutes on a low heat. Pour into the pie dish, leave to cool slightly and scatter over the chives.
Brush the edge of the dish with a little beaten egg. Prick the pastry with a fork, lay it over the dish and press firmly around the edges. Glaze the top with the remaining egg.
Slide into the centre of the oven preheated to 220°C and bake for about 20 minutes until the pastry is golden brown.