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1
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.
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2
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.
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3
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.
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4
Preheat oven to 425u00b0F. 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.
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5
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.
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6
Meanwhile, place baby carrots on a baking tray. Sprinkle with butter and season. Bake for 25 mins, alongside pies.
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7
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.
