Queen pies filled with fine ragout

Name: Queen pies filled with fine ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Chicken breast (approx. 360 g, on bone, with skin); 1 Onion; 1 Carrot; 4-6 black peppercorns; 7-10 Tbsp Salt; 1 can(s) (210 ml) whole mushrooms; 1 (approx. 125 g) fine veal bratwurst (unscalded); 1 TABLESPOON Oil; 4 (à 25 g) Queen pies; 25 g Butter or margarine; 25 g Flour; 50 g Whipped cream; 7-10 Tbsp freshly ground white pepper; 1 TEASPOON Lemon juice; 7-10 Tbsp a few drops of Worcester sauce; 1 pinch Sugar; 75 g frozen peas; 7-10 Tbsp Oregano, tomatoes and lemon

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Chicken breast (approx. 360 g, on bone, with skin)
1 Onion
1 Carrot
4-6 black peppercorns
7-10 Tbsp Salt
1 can(s) (210 ml) whole mushrooms
1 (approx. 125 g) fine veal bratwurst (unscalded)
1 TABLESPOON Oil
4 (à 25 g) Queen pies
25 g Butter or margarine
25 g Flour
50 g Whipped cream
7-10 Tbsp freshly ground white pepper
1 TEASPOON Lemon juice
7-10 Tbsp a few drops of Worcester sauce
1 pinch Sugar
75 g frozen peas
7-10 Tbsp Oregano, tomatoes and lemon

Directions

1
Wash the chicken breast thoroughly. Peel onion. Clean, wash and peel the carrot. Put 500 ml water, onion, peppercorns, salt and carrot in a pot and bring to the boil. Add the chicken breast, bring to the boil, cover and simmer on low heat for 25-30 minutes.
2
In the meantime, drain the mushrooms well on a sieve. Press the sausage meat out of the skin as small balls. Heat the oil in a small pan and fry the meatballs in it while turning. Remove from the pan and put aside.
3
Remove the chicken breast from the pot and let it cool down a little. Pour chicken stock through a sieve and collect. Measure 350 ml of broth. Peel skin from chicken breast, remove meat from bone and dice finely.
4
Place the pies on a baking tray and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 10 minutes. In the meantime, melt the fat in a pot, dust with flour and sweat on.
5
Deglaze bit by bit with stock and cream. Bring to the boil, season with salt, pepper, lemon juice, Worcester sauce and sugar. Add mushrooms, peas, meat and meatballs and heat up again briefly.
6
Take the pies out of the oven, place one pâté on each plate. Pour in the ragout and serve garnished with oregano, tomato rose, lemon wedges and lemon peel.