Veal Stew in Pastry

Veal Stew in Pastry

4 servings
Preparation 15 min
Cooking 2 h

570 calories per serving 
Cooking dish: 27x18 cm


1 onions, finely chopped   200 g
1 carrots, cut into 1 cm cubes   100 g
1 1/2 potatoes, cut into 1 cm cubes   300 g
1 sweet potatoes, cut into 1 cm cubes   180 g
1/2 tbsp butter, unsalted   7 g
1/2 tbsp olive oil   8 mL
1 sprig rosemary, fresh   5 g
500 g veal cubes for stewing, about 1-2 cm    
2 tsp Dijon mustard   10 mL
3/4 cup beef broth   190 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 tbsp chives, fresh, finely chopped   6 g
200 g puff pastry dough   1/2 box
1 tbsp white flour (all purpose)   8 g
1 eggs size large, beaten [optional]    

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.


  1. Prepare the vegetables: Finely chop the onion; peel the carrots, potatoes, and sweet potatoes, then cut them into 1 cm cubes.
  2. Melt the butter with the oil in a pan over high heat. Add the rosemary sprig and the veal cubes, then sauté 4-5 min until they are golden-coloured. Add the onion and sauté 3-4 min until it is translucent. Remove the rosemary, then stir in the mustard and broth. Season with salt and pepper to taste. Bring the liquid to a boil, then lower the heat, cover and simmer 1 h.
  3. Add the carrots and potatoes, bring the liquid to a boil, cover and simmer 20 min. Add the sweet potatoes and continue to simmer 10 min, until the vegetables are cooked al dente. Stir in the chopped chives, then transfer the mixture to a baking dish.
  4. Preheat the oven to 205°C/400°F.
  5. On a lightly floured board, using a rolling pin, roll out the puff pastry wide enough to cover the baking dish. Place the pastry on top of the veal and vegetable mixture. Make a small hole (about 1,5 cm) in the centre of the pastry to allow the steam to escape. For a more golden colour, brush the pastry with beaten egg (optional).
  6. Bake in the middle of the oven for about 30 min until golden. For a nice golden-brown crust, turn on the top broiler for the last 2 min (but do not let it burn!). Serve.


The veal and vegetable mixture may be prepared a few days ahead. It can then be covered with the puff pastry and cooked in the oven before serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (300g)


% DV*

* DV = Daily Value




26 g

40 %

Saturated 5 g
+ Trans 0.1 g

25 %


155 mg


280 mg

12 %


50 g

17 %


5 g

18 %


7 g


34 g

Vitamin A

90 %

Vitamin C

30 %


8 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Calcium, Omega-3, Omega-6, Vitamin C, Vitamin E
Good source of :
Copper, Fibre, Vitamin D, Vitamin K
Excellent source of :
Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Veal | Main courses/Entrées | Artery-healthy | Halal | Heart-healthy | High Fibre | High Iron | High Vitamin D | Low Saturated Fat | Low Sodium | Source of Omega-3 | Bake | Braise/Stew | Christmas | Thanksgiving

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