Stuffed pâté

Name: Stuffed pâté
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 pack (150 g) frozen peas; 1 glass (370 ml; separation weight 205 g) Asparagus; 1 Onion; 250 g Pork sausage; 1 package (100 g) Puff pastry pies; 1 TABLESPOON Butter or margarine; 100 g Whipped cream; 3/8 l Vegetable broth (instant); 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Chervil and lemon

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 pack (150 g) frozen peas
1 glass (370 ml; separation weight 205 g) Asparagus
1 Onion
250 g Pork sausage
1 package (100 g) Puff pastry pies
1 TABLESPOON Butter or margarine
100 g Whipped cream
3/8 l Vegetable broth (instant)
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Chervil and lemon

Directions

1
Defrost the peas. Drain asparagus and cut into small pieces. Peel and finely chop the onion. Quarter the sausage lengthwise and cut into slices. Heat the pâté in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 8-10 minutes. Sauté onion in hot fat.
2
Add meat sausage and fry while turning. Deglaze with cream and stock, bring to the boil and sprinkle with sauce thickener. Season to taste with salt, pepper and lemon juice. Heat the asparagus and peas in it. Pour the ragout into the pies. Sprinkle with chervil and serve garnished with lemon