Pies with Kasseler fricassee

Name: Pies with Kasseler fricassee
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 350 g tripped chop of Kasseler; 2 TABLESPOONS Oil; 1 Onion; 6 (à 25 g) Puff pastry pies; 1 can(s) (425 ml) small mushrooms; 1 glass (425 ml) Chanterelles; 4 tablespoons (40 g) Flour; 200 ml dry white wine; 1/4 l clear broth (instant); 1 TABLESPOON pickled green pepper; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Worcestersauce; 1 collar Chives; 7-10 Tbsp Salad leaves and lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

350 g tripped chop of Kasseler
2 TABLESPOONS Oil
1 Onion
6 (à 25 g) Puff pastry pies
1 can(s) (425 ml) small mushrooms
1 glass (425 ml) Chanterelles
4 tablespoons (40 g) Flour
200 ml dry white wine
1/4 l clear broth (instant)
1 TABLESPOON pickled green pepper
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Worcestersauce
1 collar Chives
7-10 Tbsp Salad leaves and lemon

Directions

1
Preheat the oven (E cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Wash meat, pat dry and dice. Fry in hot oil. Peel and chop the onion and fry briefly. Bake the pies on the tray in a hot oven for about 10 minutes. Drain the mushrooms, add them to the meat and fry. Dust with flour and sweat on.
2
Deglaze with wine and stock, bring to the boil and simmer for about 5 minutes. Add green pepper, stir in the cream. Heat everything again briefly and season to taste. Wash the chives, dab dry, cut into small rolls and stir into the ragout. Arrange pies on plates and fill with ragout. Put the lid on and garnish with lettuce and lemon if necessary