Veal steaks in puff pastry

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Defrost the dough. Clean and wash the vegetables. Cut cabbage into florets, asparagus into pieces. Cook cabbage and carrots in 3/4 l salt water for about 15 minutes. Add asparagus and peas and cook for about 8 minutes. Drain, collect the stock

2. 2

   Cleaning mushrooms, washing them. Peel onion. Chop both and fry briefly in 10 g fat. Season with salt, pepper and nutmeg. Wash and chop parsley. Mix with the sausage and the mushrooms

3. 3

   Dab the meat dry. Fry in 10 g fat, season. Lay the dough on top of each other, roll out slightly larger than 34 x 34 cm, cut into four squares (17 x 17 cm). Cut out mushrooms from the rest of the dough. Separate the egg. Put steaks and mushroom farce on the squares. Spread the edges of the dough with egg white, beat over the filling, press on

4. 4

   Spread the packet and the dough mushrooms with egg yolk. Bake in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) on a cold rinsed tray for approx. 15 minutes. Remove the mushrooms after approx. 5 minutes

5. 5

   Heat 20 g of fat and sauté the flour in it. Deglaze with 3/8 l brew and milk. Simmer for about 5 minutes, season. Heat vegetables in it. Wash, pluck and add the chervil. Serve everything

6. 6

   Drink: cool white wine

Nutrition Facts

KCAL
680 kcal

CARBS
44 g

FATS
36 g

PROTEINS
43 g