Veal Stroganoff Pies With Carrot Salad - cooking recipe

Ingredients

2 lb diced veal
1/4 cup all-purpose flour, seasoned
2 tbsp olive oil
8 None shallots, halved
1 lb cremini mushrooms, halved
2 tsp sweet paprika
1/3 cup brandy
2 tbsp tomato paste
3 cups beef stock
1/2 cup creme fraiche
2 sheets frozen puff pastry, thawed
2 sheets frozen shortcrust pastry, thawed, halved diagonally
1 None egg, beaten lightly
1 lb baby carrots
2 1/2 tbsp butter, chopped finely
13.5 oz carrots
5 oz green beans

Preparation

Toss veal in flour, shaking off excess. Heat 1 tbsp oil in a large saucepan over high heat. Cook veal, in batches, until browned. Remove from pan.
Add remaining oil to pan and reduce heat to medium. Cook shallots and mushrooms, stirring, until softened. Return veal to pan along with paprika. Cook, stirring, for 1 min, or until fragrant.
Add brandy then bring to a boil. Reduce heat and simmer for 1 min, or until reduced by 1/2. Add tomato paste and stock. Bring to a boil then reduce heat and simmer for 2 hours, or until veal is tender. Stir in creme fraiche and season to taste. Let cool.
Preheat oven to 425\u00b0F. Oil 4 (4 1/2 inch) tart pans. Cut 4 (5 inch) circles from puff pastry. Cut 4 (5 1/2 inch) discs from pie dough and use to line base and sides of pan. Trim edges.
Divide veal mixture between pie shells. Brush edges with egg then top with puff pastry rounds. Press edges to seal and brush tops lightly with egg. Make 2 (1 inch) slits in the top of each lid. Place pies on a baking tray. Bake for 30 mins, or until browned. Let cool slightly before serving.
Meanwhile, place baby carrots on a baking tray. Sprinkle with butter and season. Bake for 25 mins, alongside pies.
Boil, steam or microwave larger carrots and green beans, separately, until tender. Drain. Combine carrots, green beans, baby carrots and any roasting juices. Season to taste. Serve pies with carrot mixture.