Chicken ragout with puff pastry grid
easy
75 mins
75 mins
Ingredients
- 2 frozen puff pastry sheets (à approx. 75 g) 250 g small mushrooms
- 500-600 g Chicken filet
- 1 TABLESPOON oil, salt, white pepper
- 50 g butter/margarine
- 50 g + some flour
- 1/2 l milk, 100 ml white wine
- 2 TEASPOONS Chicken broth (instant)
- 1 glass (370 ml) Asparagus
- 2-3 (approx. 200 g) Carrots
- 7-10 Tbsp Cayenne pepper, juice of 1/2 lemon
- 100 g frozen peas
- 7-10 Tbsp fat for the mould, 1 egg yolk
Directions
- 1
Defrost the dough. Clean the mushrooms. Wash, dry and dice the fillets. Heat oil in a pot. Brown meat and mushrooms in it one after the other in portions. Season with salt and pepper, remove
- 2
Heat the fat in the frying fat. Sweat 50 g flour in it. Stir in 1/2 l water, milk and wine. Bring to the boil, stir in stock and simmer for about 10 minutes
- 3
Drain the asparagus, chop it finely. Peel, wash and finely chop the carrots. Season sauce with salt, cayenne pepper and lemon. Fill with fillet, mushrooms, asparagus, carrots and peas into a greased casserole dish (approx. 30 cm long)
- 4
Roll out dough sheets one by one on flour. Cut lengthwise, possibly up to something, into strips of about 1 cm width. Brush ends with water. Place the strips in a grid pattern over the ragout. Press on the edge of the mould
- 5
Cut out motifs from the rest of the dough and decorate the grids with them. Mix egg yolk and 1 tbsp. water. Spread the dough with it. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for 20-25 minutes. Served with: buttered rice
Nutrition Facts
660 kcal
35 g
38 g
35 g
More Delicious Recipes
