Puff pastry pies with asparagus ragout
easy
90 mins
90 mins
Ingredients
- 1 pack of (300 g = 5 slices) deep-frozen puff pastry
- 2 Eggs
- 500 g green asparagus
- 7-10 Tbsp Salt
- 200 g Whipped cream
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 TABLESPOONS sauce thickener
- 2 Egg Yolk
- 7-10 Tbsp white pepper
- 1-2 TABLESPOONS Lemon juice
- 1 small onion
- 200 g mixed minced meat
- 2 TABLESPOONS Breadcrumbs
- 1 potty fresh chervil
- baking paper
Directions
- 1
Defrost puff pastry slices at room temperature for about 20 minutes. Roll out sheets only slightly larger and cut out 8 squares of 10 x 10 cm. From 4 squares, cut out a square of approx. 8 x 8 cm from the middle, leaving an approx. 1 cm wide edge.
- 2
Separate 1 egg. Place the whole squares on a baking tray lined with baking paper. Coat the edge of the dough with egg white and place the cut-out edges on the squares. Press down lightly. Divide the cut squares diagonally and press in rhombuses with the back of a knife.
- 3
Mix the egg yolk with 1 tablespoon of water and spread it on the triangles and the edges of the pastry. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 10-12 minutes. Let them cool down.
- 4
Wash the asparagus, peel the lower third thinly and break off or cut off the end. Put cleaning scraps in 3/4 litre boiling salted water and boil for 10 minutes. Cut the asparagus into 2 cm pieces.
- 5
Remove cleaning waste from the pot with a skimmer. Cook the asparagus pieces in vegetable water for 8-10 minutes. Also remove with a skimmer. Add cream to the stock, add grated lemon peel and let the sauce simmer for a few more minutes.
- 6
Stir in the sauce thickener and bring to the boil again briefly. Whisk the egg yolks with 3-4 tablespoons of hot sauce and add the rest of the sauce. Do not boil any more! Season with salt, pepper and lemon juice and add the asparagus pieces.
- 7
Peel and finely dice the onion and knead with the minced meat, the remaining egg, breadcrumbs, salt and pepper. Form small dumplings with moistened hands and let them simmer in little boiling salted water for about 5 minutes.
- 8
Add the dumplings to the asparagus ragout. Pluck the chervil leaves from the stalks, except for something to garnish. Stir half of the leaves into the ragout. Warm the pies again in the oven, arrange on plates and fill with the asparagus ragout.
- 9
Sprinkle with chervil and garnish.
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