Veal Pie (Patty)


  • 1 kg of minced veal (ground veal)
  • ½ white onion coarsely chopped
  • 8 tablespoons breadcrumbs (for minced meat)
  • Handful of parsley
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoon paprika powder
  • pinch of cayenne pepper
  • 2 raw eggs
  • Mozzarella balls (1 pack)
  • Red tapenade (1 jar)
  • Bowl with enough breadcrumbs for the patties
  • Enough butter for frying
30 - 60 minutes
minced veal (ground veal)
Wat Eet Elisa


In a kitchen food processor put the minced meat together with the chopped onion, the herbs, the breadcrumbs, and the 2 raw eggs. Grind this together. Knead everything together by hand and make a ball of the minced meat.

Place a sheet of baking paper on a smooth work surface. Make balls the size of a golf ball and place the second sheet of baking paper on top. Press the balls by hand as flat as possible between the two sheets of baking paper. You then get a kind of pancakes. Spread all surfaces with a teaspoon of tapenade and place a ball of mozzarella cut in half on top. Fold the edges well and shape the patties into crescent moons. Dip the patties in the breadcrumbs and set aside in a large bowl.

In a frying pan, heat enough butter until melted. Bake half of the pies until cooked and golden brown over medium heat. Do the same with the second half. Drain on a large plate lined with kitchen paper.

For example, serve the pasties with green beans and baked potatoes.

Enjoy your meal!

Source: Wat Eet Elisa

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