Veal Stroganoff Pies With Carrot Salad

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 6

   Meanwhile, place baby carrots on a baking tray. Sprinkle with butter and season. Bake for 25 mins, alongside pies.

7. 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.

* Per serving · 4 servings · Values may vary.