Pies with Chicken or Veal Ragout
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 chicken breast fillet (s) or veal schnitzel (150 g each)
- 500 ml chicken broth or beef broth - suitable for the meat
- 100 g mushrooms
- 1 onion (s)
- 100 g peas
- 100 g carrot (s)
- 100 ml whipped cream
- 50 g butter (5 - 6 tablespoon)
- 50 grams flour
- 50 ml white wine
- 4 puff pastry pies
- 2 bay leaves
- 1 teaspoon lemon juice
- 4 tablespoon parsley
- Worcester sauce
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Salt and pepper the meat (you can wash it beforehand - but I`m not a fan of it). Bring the chicken or meat stock with the bay leaves to the boil, add the meat and cook over a medium heat for about 20 minutes. Remove the meat from the broth, set aside, pour the broth through a sieve.
- Clean the mushrooms and cut them into slices (if you`re in a hurry, you can of course also take sliced mushrooms out of the can). Finely dice the onion. Clean the carrots and dice them about 1/2 cm in size.
- Sweat everything together in a saucepan in 2 tablespoon butter. Deglaze with the white wine. Melt the remaining butter and heat the flour while stirring until it is golden yellow. Then stir in 250 ml of the broth. Beat through with a whisk. Make sure that there are no lumps. Pour in the whipped cream and simmer for 5 minutes.
- Add the onion, carrots and the white wine and stir. Cut the meat very small, add it with the peas and heat. Season to taste with salt, pepper, nutmeg, Worcester sauce and lemon juice.
- Bake the puff pastry according to the instructions on the packet. Cut off the lids from the pies and arrange on preheated plates. Pour in the ragout and decorate with the parsley. Put the covers back on.
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