Ragout fin with chicken fillet, peas, carrots and parsley

Name: Ragout fin with chicken fillet, peas, carrots and parsley
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Chicken fillets (approx. 125 g each); 2 Carrots; 100 g frozen peas; 7-10 Tbsp Salt; 1/4 collar Parsley; 25 g Butter or margarine; 25 g Flour; 125 ml Milk; 125 g Whipped cream; 1 pack of Puff pastry pies (4 pieces; 100 g); 7-10 Tbsp Pepper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Chicken fillets (approx. 125 g each)
2 Carrots
100 g frozen peas
7-10 Tbsp Salt
1/4 collar Parsley
25 g Butter or margarine
25 g Flour
125 ml Milk
125 g Whipped cream
1 pack of Puff pastry pies (4 pieces; 100 g)
7-10 Tbsp Pepper

Directions

1
Wash the meat, dab dry and cut into small cubes. Peel, clean and finely dice the carrots. Blanch peas and carrots in boiling salted water for about 2 minutes. Wash parsley, shake dry and chop finely, except for something to garnish.
2
Heat the fat in a saucepan. Brown the meat briefly, dust with flour and sauté. Gradually add milk and cream while stirring and simmer for about 5 minutes.
3
Heat the pies in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 2-3 minutes. Add peas, carrots and parsley to the ragout about 1 minute before the end of the cooking time, season with salt and pepper.
4
Place the pies on plates and fill with the ragout. Garnish with parsley leaves.