Title: Venetian Veal Pie
Categories: Loo Veal Pie Pastry German
Yield: 6 Servings

1 1/2	c	All-purpose flour
1	ts	Garlic salt
1	ts	Oregano
1/4	c	Parmesan, grated
1/2	c	Butter
4	tb	Cold water or more
1	lb	Veal steak or pork cutlets
1/2	c	Flour
1/4	c	Oil
2	c	Crushed tomatoes
1	c	Tomato sauce
1/4	c	Onion, chopped
3	tb	Parmesan, grated
1	tb	Sugar
1	ts	Basil
1/2	ts	Salt
1/2	ts	Garlic salt
1/2	ts	Oregano
1/8	ts	Pepper
1/4	lb	Cheddar, sliced

Pillsbury 1964 Bake-Off, 3rd prize

Sift flour with garlic salt. Add oregano and cheese. Cut in butter thoroughly. Moisten with water until dough holds together.

Divide dough into two pieces, one twice as big as the other. Roll the bigger piece out to a 10 1/2" circle. Place and fit into a 9" pie pan.

Flour meat and brown in oil. Add all other ingredients except cheddar. Simmer until meat is tender, about 30 min.

Pour into pastry-lined pan. Top with cheddar slices.

Roll out remaining dough to 1/8". Cut into rounds with 2" cutter. Place over cheese, overlapping slightly. Fold and flute rim of crust.

Bake at 400 for 30 to 35 min.

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