Basil dumplings – mushroom ragout

Ingredients for 4 servings:

• 1 pkt. Puff pastry, frozen
• 500 g veal sausage meat
• 1 bunch basil, large
• 3 slices of toast
• 2 eggs
• 250 g mushrooms
• nutmeg
• salt and pepper
• 2 onions
• 1 cup of sweet cream
• ¼ liter milk or Cremefine
• Sauce thickener, light
• ½ can tomatoes, peeled
• 1 tbsp condensed milk

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

under a puff pastry cover, ideal for guests, but also for festive occasions

Thaw the puff pastry according to the instructions. Mix the sausage meat with the washed, chopped basil, soaked, well-squeezed toast, 1 egg and 1 egg white, and 50g of cleaned, chopped mushrooms, and season. Form the sausage meat into dumplings. Slice the remaining mushrooms. Peel and chop the onions. Season the mushrooms, onions, and cream with salt and pepper and sauté for 5 minutes. Pour the milk into the mushrooms and bring to a boil. Sauté the dumplings over low heat for 3 minutes, thicken with a sauce thickener, and let cool. Halve the tomatoes lengthwise and remove the seeds (reserve the juice for another purpose). Pour the ragout and tomatoes into an ovenproof dish. Roll out the dough. Whisk together the egg yolk and the condensed milk. Brush the edges of the dish with this mixture. Place the dough sheet on the dish and cut around the edges, but don’t cut too close together, as the dough will shrink during baking. Decorate the surface of the dough with leftover dough and brush with egg wash. Cut a hole in the center to allow steam to escape during baking. Bake the ragout in an oven preheated to 200°C (gas mark 2) for about 35 minutes.