Ragout Fin with Sausage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 puff pastry pies
- 400 g sausae (yellow or meat sausae)
- 1 medium onion (s)
- 100 g mushrooms
- 100 g peas, frozen
- 0.5 ½ cup crème fraîche
- 250 ml vegetable stock
- 1 shot white wine
- 1 teaspoon flour
- 1 tablespoon oil
- 1 tablespoon butter
- 1 squirt lemon juice
- 2 dashes Worcester sauce
- 1 teaspoon parsley, chopped
- salt and pepper
- 1 teaspoon chives
Print Recipe
Pin Recipe Instructions
- Dice the onion and slice the mushrooms and sauté both in oil and butter and dust with flour. Deglaze with white wine. At the same time, cook the peas in the broth in a small saucepan and pour them over the mushrooms. Stir in half a cup of crème fraîche, add the diced sausage and bring to the boil. Season to taste with lemon, Worcester sauce, parsley, salt and pepper.
- Briefly bake the queen pies in the oven according to the instructions, fill with the ragout and garnish with chives.
- The dish is intended as a starter or a small dinner. You can also serve a small salad.
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