Slow roasted Ballendella Veal meat balls in lemon butter pie

Slow roasted Ballendella Veal meat balls in lemon butter pie

You will need:
1 large onion peeled and finely chopped
800 g Ballendella minced veal
2 garlic cloves crushed
Pinch of dried oregano
Pinch of dried sage
1/2 egg
¼ cup tomato paste
Cracked pepper
Sea salt
Butter puff pastry (if using store bought, about 3 sheets)
Short crust pastry (if using store bought, about 3 sheets)
½ egg (for egg wash)

Mix the onion, veal mince, garlic, herbs and ½ eggs. Season with pepper and salt.
Roll the mix in little meat balls and place on a tray in the fridge for about 1 hour to firm up. (If the mix is to wet and sticky add a little bread crumbs, if to dry and crumbly and some milk).
Cook the meat balls in a fry pan with some oil making sure that they are cooked all over (about 5 minutes). Place the meatballs on some kitchen paper to drain and cool.
Next add them to the butter sauce and carefully spoon under the mushroom sauce mix.
Butter or spray with canola oil 6 pie tins and line these tins with the short crust pastry, ensuring a little pastry hangs over the tin.
Spoon the mix in and spread evenly.
Cover with puff pastry and crimp the pastry to your liking.
Make an egg wash with ½ egg and a little water or milk and glaze the pies with this eggwash. Decorate with puff pastry scraps or fresh herbs or seeds to your liking.
Bake the pies for about 15 - 20 minutes on 175 degrees Celsius in a fan forced oven or until the bottom of the pie is cooked (turn out quickly on a tea towel to inspect and turn back in the mould if not done yet).
Remove from oven, turn out the moulds and serve with buttered mash (Belgian style, use freshly grated nutmeg and lashings of butter in the mash) and steamed veggies or just with some tomato sauce.

Bonne appetite... serves 6 pie lovers...

Lemon butter sauce

You will need:
60 g unsalted butter
¼ cup plain flour
500 ml milk (hot)
Juice and zest of ½ lemon
1 tbsp chopped parsley
¼ cup sliced button mushrooms (if using fresh quickly pan fry until soft in some butter)
Cracked pepper
Sea salt

Melt butter in a pan, but do not color.
Remove from the stove.
Add flour and quickly make this mixture in dough ball ensuring all flour has been incorporated.
Plan pan back on the stove and stir well while slight drying the paste for about 1 minute. (Make sure this does not burn).
Add 1/3 of the milk and stir quickly with a whisk to incorporate all milk, add 1/3 more and repeat until all the milk is incorporated. If the mixture is to dry and thick, you can add some more milk.
Add mushrooms, lemon zest and juice, parsley and season to taste.

Culinary regards,
Filip Tibos
Catering and Restaurant Manager
The Big Cheese Catering Company