Puff pastry pies with Kasseler ragout

Name: Puff pastry pies with Kasseler ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g Butter or margarine; 20 g Flour; 200 ml White wine; 200 ml clear chicken stock (instant); 300 g Broccoli; 7-10 Tbsp Salt; 200 g Whipped cream; 7-10 Tbsp Cayenne pepper; 200 g detached pork chop; 4 Puff pastry pies (approx. 25 g each); 7-10 Tbsp Tomato rose and parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

30 g Butter or margarine
20 g Flour
200 ml White wine
200 ml clear chicken stock (instant)
300 g Broccoli
7-10 Tbsp Salt
200 g Whipped cream
7-10 Tbsp Cayenne pepper
200 g detached pork chop
4 Puff pastry pies (approx. 25 g each)
7-10 Tbsp Tomato rose and parsley

Directions

1
Heat the fat in a saucepan, stir in the flour and sauté over a low heat for about 5 minutes. Deglaze with white wine and chicken soup and simmer gently for about 20 minutes. In the meantime, divide broccoli into small florets, wash and drain. Cook in boiling salted water for about 5 minutes, remove and rinse with cold water. Stir the cream into the white wine sauce.
2
Season with salt and cayenne pepper. Cut smoked pork loin into small cubes. Bring the white wine sauce to the boil, warm the smoked pork and broccoli in it. Bake the pâtés in a preheated oven (electric cooker: 200 °C/ gas: level 3)
3
Bake for about 5 minutes and arrange on a plate. Fill with the ragout and garnish as desired with tomato rose and parsley