Stuffed pâtés

Name: Stuffed pâtés
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Kasseler (boneless); 750 g Carrots; 500 g Mushrooms; 200 g frozen peas; 2 Onions; 2-3 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 1/2 TEASPOON dried chervil; 200 g Whipped cream; 100 ml White wine; 1 glass (400 ml) Vegetable stock; 2 packages (100 g each ; 4 pieces each) Queen pies to fill; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Salad and parsley leaves

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Kasseler (boneless)
750 g Carrots
500 g Mushrooms
200 g frozen peas
2 Onions
2-3 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
1/2 TEASPOON dried chervil
200 g Whipped cream
100 ml White wine
1 glass (400 ml) Vegetable stock
2 packages (100 g each ; 4 pieces each) Queen pies to fill
2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Salad and parsley leaves

Directions

1
Wash the cured pork, dab dry and cut into small cubes. Peel, wash and dice the carrots. Wash, clean and chop the mushrooms. Defrost peas. Peel and finely chop onions.
2
Fry onions and carrots in hot fat. Add the smoked pork loin and fry it until golden brown, turning it a little bit aside. Add mushrooms and fry over high heat for 5 minutes. Season with pepper and dried chervil. Add peas. Deglaze with cream, white wine and stock, let it boil down for about 5 minutes. In the meantime, heat the pies in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 10 minutes. Thicken the sauce with sauce thickener. Season with salt and pepper if necessary.
3
Deglaze with cream, white wine and stock, let it boil down for about 5 minutes. In the meantime, heat the pies in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 10 minutes. Thicken the sauce with sauce thickener. Season with salt and pepper if necessary. Pour the ragout into the pies. Serve on plates garnished with salad and parsley leaves
4
44 E g/ 35 F g/ 30 KH g