Veal Pie

(*) of about 300 mm ø.

For the dough, put the flour in baking bowl and make a dent in the center. Pour in the softened butter, the cream, the egg yolks and the salt. Knead everything quickly from the center to a smooth dough. Wrap in plastic wrap and refrigerate for min. 30 min.

To prepare the filling, prepare the celery, leaving the tender green on the branches, cut into slices. Remove the skin from the shallots and garlic and chop finely. In a wide frying pan, sauté in warm butter until light yellow. Add the celery and sauté for 5 minutes, stirring frequently. Then sprinkle the flour (1) over the celery and sauté briefly. Add the crème fraîche and mix well. Season with salt and pepper. Cool.

Season the sliced veal with salt and pepper. Dust with flour (2), so that the meat does not lose too much juice during cooling. Brown in portions in the hot frying butter briefly but vigorously for 1 minute. Remove, add to greens and mix.

Butter a baking pan or possibly a pie dish and set aside to cool briefly. Next, dust with a tiny bit of flour. Roll out a little more than half the amount of dough on the lightly floured surface to a thickness of 3 to 4 mm. Spread the prepared baking sheet with it, for this purpose the edge of the dough should slightly overhang the baking sheet. Spread the cooled filling on the dough base. Remove the overhanging

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