Quick Puff Pastry Recipe with Veal and Prosciutto
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Quick Puff Pastry Recipe with Veal and Prosciutto
In Italy, veal is served frequently. In fact, when I was there almost every dinner I ate had veal in it. If you’ve been around here for a while, you’ll notice a lot of veal recipes.
I grew up on veal, and love it for its tenderness and flavor. It’s always been considered a delicacy growing up and is most often served with elegant sauces. It can also be considered a romantic, special occasion choice, especially, when prepared with brandy, wine and puff pastry.
I chose a brandy, white wine melange of shallots and mushrooms inside of a puff pastry with prosciutto and fontina cheese. It’s a divine mixture of elegance that would be a distinct dinner party entree or starter.
Veal itself is lean and nutritious, not calorie or fat laden like beef, and a good choice for a healthy diet. One of the most important things to me is that it is raised humanely.
Cedar Springs veal family farmers use best practices and as part of a promotion, they sent me some veal cutlets to create a recipe. I wanted to step outside the box of the typical veal dishes and made a sort of modern day, savory veal pop tart, which is elegant, and richly satisfying.
I was very pleased with their veal and impressed with their practices. Mountain States Rosen veal growers have come together to establish protocols which focus on animal quality of life and well being. This is important to me.
Veal can be found in many cuts and is very versatile. While playing around I also made very healthy stuffed veal rolls, which I’ll post at another time, but for the contest, I wanted to go all out and make something very luxurious.
Quick Puff Pastry Recipe with Veal, Prosciutto, Fontina, Mushrooms
Quick puff pastry stuffed with prosciutto and veal is tasty, elegant, and will get a few bravos.
This is a romantic recipe, easy to prepare in advance, and comforting without being too heavy. It pairs well with charred carrots. Simply microwave peeled sliced carrots to soften and then throw into a hot frying pan with butter or olive oil for a few minutes.
The good news is how easy this quick puff pastry recipe is to make. Starting with a defrosted puff pastry, this can made in under 30 minutes.
You roll out a puff pastry sheet to 14 x 14, and and then cut four pieces. Layer fontina cheese, prosciutto, veal, mushrooms, herbs. Fold and bake seam side down. Easy and elegant, this is a super quick puff pastry recipe.
I mixed some brandy into white wine to create a more complex flavor for the minced mushroom/shallots mixture.
Prosciutto brings flavor, and the fontina cheese brings creaminess, but is mild enough to not disturb the balance of the dish.
This veal was sent to me from Mountain States Rosen, which makes veal under the Cedar Springs Veal name.
Cedar Springs Veal has been provided for this post for contest entry. 
So tell me do you ever make veal cutlets. I grew up on them, fried in Italian breadcrumbs and served with lemon. They were always a treat.
Quick Puff Pastry Recipe with Veal and Prosciutto
Ingredients
- 4 oounces veal cutlets
- 1/4 cup flour
- 1 tablespoon olive oil
- 4 tablespoons butter
- 2 cups baby bella mushrooms finely chopped
- 2 shallots finely chopped
- 4 slices fontina cheese
- 4 slices prosciutto thinly sliced
- 1/3 cup white wine
- 1 tablespoon brandy
- 8 sprigs thyme or 1 tablespoon parsley
- salt
- pepper
- 1 egg
Instructions
- Defrost puff pastry sheet.
- Pre-heat oven to 400 degrees.
- Pound veal cutlets with meat pounder until very thin.
- Dredge in flour.
- Put 1 tablespoon oil and 1 tablespoon butter into frying pan. Add more oil if you need to.
- Fry cutlets until browned (but not too brown). Drain on paper towels. Set aside.
- Set cutlets aside.
- In clean pan, use remaining oil and butter to soften shallots and mushrooms (over medium low heat). Don't brown shallots, just soften.
- Add in wine and brandy. Be careful and use a lid immediately to prevent a grease splash. Remove lid to continue cooking.
- Simmer until alcohol has evaporated and there is a sauce, but no juice.
- Roll out puff pastry to 14 x 14 square. You may need to flour your surface first.
- Cut into 4 pieces.
- Layer cheese prosciutto, veal, mushroom sauce, and garnish with some time or chopped parsely).
- Add black pepper.
- Fold and using water crimp edges closes.
- Place on baking sheet seam side down.
- Brush with egg wash.
- Bake for 15 minutes at 400 degrees.
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If you love this recipe, please give it five stars. It means a lot. xoxo
More Recipes with Veal from Spinach Tiger
Veal Stew with Onion Sauce, Sage and Peas
Veal & Turnip Stew with White Wine
I love veal but don’t eat it much because it’s hard to know how it was raised. I admire the research you did in finding veal for these delicous looking “hot pockets”. GREG
Delicious! My egg wash never makes pastry look pretty. This is a dish my husband would love. I’m not to familiar with using veal, but I think this is something I could do!
The way the animal is treated is important to me, too – especially since veal has acquired a bit of a bad reputation. So great that the company that you worked with GETS that, and has developed practices that have risen above. Your recipe looks fantastic! Love how you really did go outside the box, in the very BEST of ways!
I think I’ll make this dish when we return home and I’m able to make something special. The recipe looks and sounds fantastic. We also enjoy our veal and it is usually prepared for a special occasion.