Queen pies with ragout fin

Name: Queen pies with ragout fin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 250 g Mushrooms; 400 g Veal escalope; 2-3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 tablespoons (20 g) Flour; 1/8 l White wine; 1 glass (400 ml) Veal stock; 100 g Whipped cream; 4 Queen pies; some stem(s) Chervil or flat parsley; 150 g frozen peas; 7-10 Tbsp Worcester sauce

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
250 g Mushrooms
400 g Veal escalope
2-3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 tablespoons (20 g) Flour
1/8 l White wine
1 glass (400 ml) Veal stock
100 g Whipped cream
4 Queen pies
some stem(s) Chervil or flat parsley
150 g frozen peas
7-10 Tbsp Worcester sauce

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Peel and chop the onion. Clean, wash and, depending on size, halve or quarter the mushrooms. Dab meat dry and cut into cubes.
2
Heat clarified butter in a wide saucepan. Fry the meat for about 5 minutes. Season with salt and pepper and remove. Fry onion and mushrooms in hot frying fat for about 5 minutes. Add meat again.
3
Dust with flour and sweat briefly. Deglaze with wine, stock and cream. Bring everything to the boil and simmer for about 10 minutes.
4
Bake the pies for 5-10 minutes. Wash the chervil, put some aside and chop the rest. Heat the peas in the ragout. Season the ragout with Worcester sauce, salt and pepper. Add chervil. Fill the pies with the ragout.
5
Garnish with remaining chervil.