Queen pies with ragout fin

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Chicken breast with bone (approx. 350 g)
  • 1 carrot, 1 onion
  • 4-6 Peppercorns
  • 7-10 Tbsp salt, white pepper, sugar
  • 1 can(s) (210 ml) whole mushrooms
  • 1 TABLESPOON Oil
  • 1 (approx. 125 g) boiled fine sausage
  • 4 (à 25 g) Queen pies
  • 20 g butter, 20 g flour
  • 5 TABLESPOONS Whipped cream
  • 1 TEASPOON Lemon juice
  • 7-10 Tbsp Worcester sauce
  • 75 g frozen peas
  • 7-10 Tbsp Oregano, Tomate und
  • 7-10 Tbsp Lemon

Directions

  1. 1

    Wash the meat and carrot. Peel carrot and onion. Simmer everything with 1/2 l water, peppercorns and salt for 25-30 minutes

  2. 2

    Drain the mushrooms. Press the sausage meat as dumplings into the hot oil and fry until brown all around. Take out

  3. 3

    Remove chicken from skin and bone and dice finely. sieve broth, measure 400 ml

  4. 4

    Bake the pies in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 10 minutes

  5. 5

    Melt the fat. Sweat flour in it. Stir in stock and cream. Bring to the boil and simmer for about 5 minutes. Season sauce with salt, pepper, lemon juice, Worcester sauce and sugar

  6. 6

    Heat mushrooms, peas, meat and dumplings in the sauce. Fill pies with ragout. Garnish with oregano, tomato rose and lemon

  7. 7

    Drink: cool white wine

Nutrition Facts

KCAL
340 kcal
CARBS
10 g
FATS
21 g
PROTEINS
25 g