Pies with broccoli-casseler ragout

Name: Pies with broccoli-casseler ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 250 g Mushrooms; 1-2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 200 g Kassel; 75 ml dry white wine; 200 g Whipped cream; 1/2 l Vegetable broth; 2 TABLESPOONS sauce thickener; 7-10 Tbsp a few squirts of lemon juice; 4 King pies (about 70 g each); 7-10 Tbsp Lemon and tomato

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
250 g Mushrooms
1-2 TABLESPOONS Oil
7-10 Tbsp white pepper
200 g Kassel
75 ml dry white wine
200 g Whipped cream
1/2 l Vegetable broth
2 TABLESPOONS sauce thickener
7-10 Tbsp a few squirts of lemon juice
4 King pies (about 70 g each)
7-10 Tbsp Lemon and tomato

Directions

1
Clean broccoli, wash it and cut it into very small florets. Cook in boiling salted water for about 5 minutes, then drain. Clean, wash and halve the mushrooms. Fry in hot oil for about 5 minutes.
2
Season with salt and pepper. Meanwhile cut the cured pork into small cubes, add to the mushrooms and fry for another 3 minutes. Deglaze with white wine, cream and stock, bring to the boil. Add sauce thickener.
3
Fold in broccoli florets. If necessary, season again with salt, pepper and lemon juice. Heat up the pies in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 4 minutes. Place the pâtés on a plate and fill in the ragout.
4
Serve garnished with lemon and tomatoes.