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.