Ragout fin on puff pastry

Name: Ragout fin on puff pastry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7 discs (à 45 g; 12 x 12 cm) deep-frozen puff pastry; 2 Egg yolk (size M); 4 medium sized chicken fillets (approx. 125 g each); 250 g Mushrooms; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS semi-dry white wine; 30 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth; 250 ml Milk; 100 g frozen peas; 7-10 Tbsp Cayenne pepper; 1-2 TEASPOONS Lemon juice; 50 g Lamb's lettuce; 50 g Lollo Rosso Salad; 50 g Rocket; 2 Radishes; 2 TABLESPOONS White wine vinegar; 1 pinch Sugar; 2 TEASPOONS pink berries

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7 discs (à 45 g; 12 x 12 cm) deep-frozen puff pastry
2 Egg yolk (size M)
4 medium sized chicken fillets (approx. 125 g each)
250 g Mushrooms
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS semi-dry white wine
30 g Butter or margarine
30 g Flour
250 ml Vegetable broth
250 ml Milk
100 g frozen peas
7-10 Tbsp Cayenne pepper
1-2 TEASPOONS Lemon juice
50 g Lamb's lettuce
50 g Lollo Rosso Salad
50 g Rocket
2 Radishes
2 TABLESPOONS White wine vinegar
1 pinch Sugar
2 TEASPOONS pink berries

Directions

1
Defrost puff pastry squares according to package instructions. Cut 2 strips (1.5 cm each) from each of 4 squares with a serrated wheel to form rectangles. Cut 3 squares into 8 strips each. Cut 8 strips in half crosswise. Whisk the egg yolks and 2 tbsp. water and spread on the dough strips. Cover the long sides of the rectangles with the strips (12 cm each), cover the short sides with the strips (6 cm each), press down firmly. Spread the pies with egg yolk
2
Wash the chicken filet, dab dry and cut into medium-sized cubes. Clean, clean and slice the mushrooms. Heat 2 tablespoons of oil in a frying pan, fry the mushrooms in it for about 5 minutes, take them out. Add 1 tbsp. oil to the pan. Fry the chicken cubes in it in portions until light brown. Remove, season with salt and pepper and put aside. Pour frying fat from the pan, deglaze the frying set with white wine and loosen
3
Melt the fat in a pot, stir in the flour and sweat it on. Deglaze with white wine stock, broth and milk, add peas and simmer for about 10 minutes at low heat, stirring occasionally. Add chicken cubes and mushrooms to the béchamel. Season the béchamel sauce with salt, cayenne pepper and lemon juice
4
Clean, wash and drain lamb's lettuce, lollo rosso and rocket in a sieve. Pluck Lollo Rosso into bite-sized pieces. Clean, wash and slice the radishes. Mix vinegar with salt, pepper and sugar. Fold in a thin stream of oil. Season to taste with salt and pepper.
5
Clean, wash and cut the sugar snap peas into narrow strips. Blanch sugar snap peas and frozen peas in boiling salted water for 1-2 minutes, drain and chill. Coarsely chop salad ve125 g chocolate coating and melt over a warm water bath. Let cool for about 5 minutes. Form the bottom of each half into a bag. For this, fold the straight side in the middle so that the edges overlap slightly. Press the seam together. Approx. 1 1⁄2 Pour tbsp. lentil filling into the dough bag. Press the open side firmly together. Grease the ring shape (26 cm Ø) and dust with flour, wash and drain.
6
Arrange ragout in puff pastry pies on plates with salad and garnish with pink berries
7
Waiting time approx. 15 minutes