Ragout fin with chicken fillet, peas, carrots and parsley

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
3 1
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. 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. 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. 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. 4

    Place the pies on plates and fill with the ragout. Garnish with parsley leaves.

Nutrition Facts

KCAL
420 kcal
CARBS
24 g
FATS
27 g
PROTEINS
20 g