Star pies with veal and salsify

Ingredients for 2 servings:

• 4 puff pastry pies (star pies)
• 400 g veal (loin or fillet)
• 250 g salsify, cleaned
• 1 m.-sized onion(s)
• some clarified butter
• 2 tbsp, leveled flour
• some cognac
• 250 ml cream
• 200 ml meat broth
• some lemon juice
• 1 bunch parsley, finely chopped
• salt and pepper
• Cornstarch, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the meat and salsify into approximately 1 cm pieces. Heat clarified butter in a pan. Brown the meat briefly but vigorously in batches, remove, season with salt and pepper, and set aside. Finely chop the onion and sauté in the pan’s drippings, then add the salsify. Dust with flour, stir well, and deglaze with cognac. Add the cream and meat broth and simmer over medium heat for about 10 minutes. If the sauce is too runny, thicken slightly with cornstarch. Add the meat to the sauce and heat through. Stir in the parsley and season with lemon juice, salt, and pepper. Meanwhile, place the pies in a cold oven and heat at 180°C for 5-10 minutes. Do not leave in the oven for too long (risk of burning). Fill the pies with the ragù. I served peas with carrots as a side dish. I served this recipe for 8 people at Christmas. Everyone loved it.