Vegetable ragout under the hood

Name: Vegetable ragout under the hood
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 washer Toast; 2 Onions; 250 g mixed minced meat; 1 TEASPOON dried parsley; 1 TABLESPOON Low-fat curd; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 400 g Courgette; 2 yellow peppers; 200 g white mushrooms; 350 g Tomatoes; 1 collar Parsley; 2 discs (115 g each) frozen puff pastry; 2 TABLESPOONS Oil; 100 g frozen peas; 1 egg (size M); 1 TABLESPOON Whipped cream; 7-10 Tbsp Marjoram; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 washer Toast
2 Onions
250 g mixed minced meat
1 TEASPOON dried parsley
1 TABLESPOON Low-fat curd
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp black pepper
400 g Courgette
2 yellow peppers
200 g white mushrooms
350 g Tomatoes
1 collar Parsley
2 discs (115 g each) frozen puff pastry
2 TABLESPOONS Oil
100 g frozen peas
1 egg (size M)
1 TABLESPOON Whipped cream
7-10 Tbsp Marjoram
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Soak bread in water. Peel and finely chop the onions. Knead minced meat, half of the onions, squeezed bread, parsley, curd cheese, mustard, salt and pepper. Form small balls from the minced mass.
2
Clean the zucchini (cut off the ends). Cut the zucchini into slices. Clean, wash and cut the peppers into pieces. Clean the mushrooms, possibly wash and cut in half. Clean, wash and cut tomatoes into pieces.
3
Wash parsley, dab dry and chop finely. Let the puff pastry thaw at room temperature. Heat the oil in a large pan and fry the meatballs for 3-4 minutes, turning them over at medium heat.
4
Remove from the pan and set aside. Add the mushrooms, peppers, the rest of the onions and zucchini to the frying fat and fry for approx. 6 minutes, turning over. 2 minutes before the end of the frying time, add tomatoes, peas and 3/4 of the parsley.
5
Season to taste with salt and pepper. Add meatballs. Separate egg. Whisk the egg white with a fork. Grease 4 small ovenproof tartlets and brush with egg white. Halve the puff pastry slices.
6
Roll out each panel to a square (approx. 16x16 cm) on a floured work surface. Cut a small hole in the middle of each plate. Distribute the vegetables with meatballs in the moulds. Place one puff pastry sheet on each and press the edge firmly.
7
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. In the meantime whisk the egg yolk and cream. Approx. 5 minutes before the end of the baking time brush the puff pastry with it. Remove from the oven and sprinkle with remaining parsley.
8
Serve garnished with marjoram as desired.