Kasseler mushroom ragout in patties

Name: Kasseler mushroom ragout in patties
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g tripped chop of Kasseler; 250 g Mushrooms; 1 medium onion; 1 medium-sized carrot; 2 TABLESPOONS butter/margarine; 7-10 Tbsp white pepper, salt; 100 g Whipped cream; 100 ml White wine; 400-500 ml Vegetable broth; 150 g frozen peas; 8 Puff pastry pies for filling (approx. 25 g each); 4-5 Tbsp sauce thickener; 1/2 bunch Parsley; 7-10 Tbsp Salad

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g tripped chop of Kasseler
250 g Mushrooms
1 medium onion
1 medium-sized carrot
2 TABLESPOONS butter/margarine
7-10 Tbsp white pepper, salt
100 g Whipped cream
100 ml White wine
400-500 ml Vegetable broth
150 g frozen peas
8 Puff pastry pies for filling (approx. 25 g each)
4-5 Tbsp sauce thickener
1/2 bunch Parsley
7-10 Tbsp Salad

Directions

1
Wash the cured pork and cut into cubes. Clean, wash and slice the mushrooms. Peel onion and carrot. Wash the carrot. Dice both finely.
2
Heat the fat. Sauté the onion in it. Add smoked pork loin and fry. Fry mushrooms and carrot for about 5 minutes. Season with pepper. Add cream, possibly wine, broth and peas and simmer for about 5 minutes
3
Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 8-10 minutes
4
Bind the ragout with sauce thickener. Season to taste with salt and pepper. Wash, chop and stir in the parsley. Arrange pies, fill in ragout. Garnish with salad
5
Drink: Wine spritzer