Alexandre Tamburini, Chef – Fairmont Grand Hotel Geneva, Switzerland
“I am a meat lover, passionate about unique local ingredients. Using local produce is a great way to cook with conscience. A dish is only as good as its ingredients. Choose and cook with care and your dishes will be full of heart and flavour. ”
Veal Pie with Oyster Mushrooms, Squash and Potatoes
2 Egg yolks
500g Veal shoulder
300g Veal breast
100g Oyster mushrooms
1 Garlic clove
To taste Salt and pepper
1 Egg to glaze
150g Butternut squash
300g Amandine potato
For the dough, mix the flour and salt in a bowl. Add the butter and egg and knead by hand or in a food processor, add the water gradually. Film and put in the fridge overnight.
For the stuffing, chop the veal (shoulder and breast), add the shallot and garlic. Add salt, pepper and cognac.
Chop the oyster mushrooms and put them in a pan over high heat.
Mix all the stuffing ingredients together.
Cut the squash and potatoes into thin strips (2 to 3mm thick).
Roll the dough and place in the baking pan.
Place a first layer of squash slices at the bottom, add the layer of veal stuffing on top. Cover with the squash slices, then the potato slices.
Place a dough disc lid on top. Weld the edges and add the egg yolk with a brush.
Make a hole in the centre of the pie and put a small aluminium tube in so that the steam can escape during baking. Bake at 180°C for 45 min.
Remove from the oven and let cool at room temperature before serving.
Garnish the pie with an endive and spinach salad.