Brätchhügeli with white sauce and pasties

Ingredients for 4 servings:

• 8 puff pastry pies
• 400 g veal sausage meat
• some butter
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• ½ bunch parsley
• salt and pepper
• possibly spice mix for meat
• 2 tbsp butter
• 2 tbsp, leveled flour
• 50 ml white wine, or alternatively bouillon
• 250 ml meat broth
• 200 ml cream
• salt and pepper
• some nutmeg
• 1 m.-sized carrot(s)
• 150 g mushrooms
• Peas, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

homemade – simply the best!

Finely chop the onions and parsley. Crush the garlic. Melt a little butter in a frying pan, add everything, and sauté. Set aside and let cool. For the white sauce, melt the butter in a pan over medium heat and add the flour. Stir with a whisk. Be careful not to allow the flour to turn brown. Add the white wine and stir immediately. Then add the stock. Bring to a boil briefly, then simmer gently for about 10 minutes. Add the cream and season with salt, pepper, and nutmeg. Meanwhile, transfer the sausage meat to a bowl. Season with salt, pepper, and meat seasoning. Add the cooled onion mixture and mix everything together. This works best with a fork or a hand mixer. Now use two teaspoons to shape the sausage meat into small dumplings and drop them directly into the white sauce. Make sure to stir frequently with a ladle to prevent the balls from sticking together. Bake the pies according to the package instructions and keep warm. Fill the pies with the meatballs and sauce and serve immediately. Variations: Depending on what you’re eating with them, you can also add vegetables directly to the sauce. Small diced carrots (pre-cooked), frozen peas, and/or sliced ​​mushrooms are ideal. Simply add them to the sauce at the end and let it warm up. Enjoy!