Pastries with milk

Ingredients for 4 servings:

• 2 onions
• 200 g mushrooms
• 400 g veal (e.g. nut), sliced
• 100 g veal sweetbreads (Milken)
• 1 ½ tbsp flour
• 150 ml white wine
• 200 ml meat broth
• 180 ml cream (semi-skimmed cream, mainly available in Switzerland)
• 8 puff pastry pies
• salt and pepper
• nutmeg
• Paprika powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Puff pastry with a filling of meat, milk and mushrooms

Let the porcini mushrooms simmer in hot – but not boiling – water until tender (takes about 20 minutes). Sear the veal. Add the finely chopped onions and mushrooms and sauté. Add the flour and fry briefly. Then deglaze with the white wine and stock and simmer until the meat is tender. Add the porcini mushrooms and the single cream sauce. Season to taste with salt, pepper, nutmeg, and paprika. Now remove the lids from the porcini mushrooms and bake the porcini mushrooms (with lids) in a hot oven at 200°C for about 10-12 minutes. Arrange the porcini mushrooms on plates, fill with the sauce, and replace the lids. Serve with the remaining sauce, if desired, or drape over rice or mashed potatoes. Tips: Leftover meat can easily be used for the sauce. The porcini mushrooms are often replaced with veal roast. Add the cooked meat and milk to the sauce. You can also make your own pie from puff pastry. Roll out about 500g of puff pastry and cut out rounds. A pie consists of a base, a rim of the same diameter, and a lid cut out of the rim. Pre-bake the pie for about 20 minutes at 220°C.