Veal ragout in mini pies

Ingredients

Directions

1. 1

   Rinse the mushrooms in a sieve and let them drain. Put them in a bowl, pour 1/4 litre of hot water and let them soak for about 30 minutes. Cut veal into very fine cubes. Peel, wash and finely dice the carrot. Peel and finely dice the onion.

2. 2

   Heat clarified butter in a casserole, fry the meat in it in 2 portions and take it out. Sauté carrot and onion in hot frying fat, add meat again and season with salt and pepper. Add the soaking water, veal stock and white wine to the mushrooms. Bring to the boil and braise covered for about 45 minutes. Leave the finished ragout to cool, place in a freezer and freeze. Defrost the ragout overnight in the refrigerator. Add frozen peas, bring to the boil and simmer for about 2 minutes. Mix starch and cream, stir into the ragout and simmer again for another 1 minute. Season to taste with salt and pepper. Place the pies on a baking tray lined with baking paper and bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 8-10 minutes.

3. 3

   Defrost the ragout overnight in the refrigerator. Add frozen peas, bring to the boil and simmer for about 2 minutes. Mix starch and cream, stir into the ragout and simmer again for another 1 minute. Season to taste with salt and pepper. Place the pies on a baking tray lined with baking paper and bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 8-10 minutes. Wash the chervil, shake dry and pluck the leaves to garnish. Fill hot pies with ragout, arrange on a plate and serve immediately garnished with chervil

4. 4

   waiting time approx. 16 hours