Bacon and veal pie

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  • 2 teaspoons of extra virgin olive oil
  • 1/2 diced onion
  • 1 kg of minced meat
  • 4 slices of 97% fat-free boneless bacon, cut into pieces
  • 1/2 cup frozen peas
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon of pepper
  • 2 tablespoons gravox sauce powder
  • 1 cup cold water
  • 3 thawed puff pastry sheets
  • 1/2 Cup of grated tasty cheese
  • 1 canola oil spray


  1. Preheat the oven to 180C.

  2. Heat oil in large skillet and add onion, bacon, and spices. Rotate until the onion begins to become translucent.

  3. Add minced meat and peas and continue rotating until meat is browned. Break down large chunks of meat.

  4. Mix the sauce and cold water mixture and simmer for 5-10 minutes. Remove the heat and let cool.

  5. Drizzle a large cake pan with canola oil and top with a sheet of dough.

  6. If you use cheese, sprinkle over the dough and cover with a second sheet of dough.

  7. Put the meat mixture in the pan and cover with the last sheet of dough.

  8. Turn up the corners of the cakes that hang over the pan.

  9. Put the cake pan in the oven and bake for about 40 minutes.


Stop a moment before serving so that the sauce thickens.

It is best to leave it in the fridge overnight before serving if possible.

Cheese is optional. If you don't use cheese just use 2 sheets of dough.

Cake Terneratocino

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