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1
For the pastry, sift flour into a large bowl. Rub in butter until mixture resembles breadcrumbs. Add 2 of the egg yolks and enough iced water (about 2 tbsp) to make ingredients cling together. Press dough into a ball; knead gently on floured surface until smooth. Wrap in plastic wrap; refrigerate 30 mins.
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2
Meanwhile, for the filling, heat 1 tbsp of the oil in a large saucepan on high heat. Cook onions, stirring, until browned. Remove from pan.
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3
Toss veal in flour, shaking away excess flour. Heat remaining oil in same pan on medium-high heat. Cook veal, in batches, until browned all over. Remove veal from pan. Add crushed tomatoes, tomato paste and wine to pan; cook, stirring, until mixture boils and thickens. Add herbs. Return veal to pan; simmer, uncovered, 30 mins, stirring occasionally. Add onions and mushrooms; cook 15 mins or until veal is tender. Mix remaining 2 tbsp flour and 2 tbsp water in small bowl. Add to veal; stir until mixture boils and thickens. Cool.
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4
Preheat the oven to 400u00b0F. Roll two-thirds of the pastry between sheets of parchment paper until large enough to line 9-inch round pie dish. Press pastry into dish; trim edge. Line pastry with parchment paper. Fill with dried beans or rice; place on a baking pan. Bake 10 mins. Remove paper and beans; bake further 10 mins or until lightly browned. Cool.
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5
Increase oven temperature to 425u00b0F.
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6
Roll remaining pastry and scraps until 1/4-inch thick. Spoon filling into crust. Top with pastry; cut a square of pastry from the center. Brush with a little of the remaining egg yolk.
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7
Bake about 40 mins or until lightly browned and heated through.
