Puff Pastries with Veal Ragout

Theres nothing better than veal ragout in delicate puff pastries made from puff pastry.

Details

  • Preparation Time: 19 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 7

Ingredients

  • 250 g Meat, veal, tongue

  • 1 piece Onion, raw

  • 1.5 spoons Butter, unsalted

  • 3 pieces Egg, egg yolk, fresh

  • 0.5 teaspoons Juice, lemon

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 600 g Dough, puff

  • 1 spoon Butter, unsalted

Steps

  1. Roll out the puff pastry to a thickness of 4 mm and use a larger wavy cutter to cut out base circles with a diameter of 6 cm. In two-thirds of the base circles, use a smaller round cutter with a diameter of 4 cm to make holes.

  2. Place the larger circles on a lightly greased baking tray, then brush them with beaten egg yolk. Prick them several times with a fork and attach two pastry rings to each with egg yolk. The smaller circles we cut out will be used for the lids. Also, brush these well with egg yolk, using a brush, and place them on the baking tray.

  3. Preheat the oven to 200 degrees Celsius. Prepare a larger piece of aluminum foil, fold it several times, and shape it into rings, 3 cm high, which you place in the pastries to reinforce the space for the filling. Place the baking tray in the oven for 10–15 minutes. Store the baked pastries in a warm place until the filling is ready.

  4. Meanwhile, wash the veal and dry it with paper towels. Place a pot on the stove, add the piece of veal, and cover it with enough water to completely submerge the meat. Add a pinch of salt and cook in a covered pot over moderate heat for 25 minutes.

  5. Once the veal is cooked, cut the meat into smaller cubes. Reserve 250 ml of the broth. Peel the onion and finely chop it. Place a pan on the stove, heat it well, then add oil. Quickly sauté the onion until it becomes translucent.

  6. Sprinkle the onion with flour and gradually add the broth while stirring, then add the chopped meat. Also, add the egg yolk and lemon juice and mix well. Remove the pan from the heat and season everything with salt and pepper. Fill the pastries with the prepared ragout. Top each pastry with a spoonful of the pure sauce, then cover the pastries with the lids, arrange them on a serving platter, and serve.

Nutrition Information (Per 100g)

  • Calories: 158.96 kcal
  • Fat: 9.75 g
    • Saturated Fat: 4.54 g
  • Carbohydrates: 2.95 g
    • Sugars: 0.91 g
  • Protein: 11.34 g
  • Fiber: 0.23 g