Pastries of a different kind

Ingredients for 4 servings:

• 1 ½ dl crème fraîche
• 1 dl white wine
• 2 tbsp vermouth (Noilly Prat)
• ½ lemon(s), grated peel
• 2 veal sausages, diced
• 150 g peas, frozen
• 600 g floury potatoes, diced
• 300 g peas, frozen
• 1 dl cream
• Salt
• black pepper
• 200 g puff pastry
• 1 egg yolk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pea and potato puree with bratwurst in a glass

Roll out the puff pastry to a thickness of approximately 2 mm. Cut out 4 “rounds,” each approximately 10 cm in diameter. Make a “hole” in the center approximately 2 cm in diameter. Brush the rounds with egg yolk and pierce with a fork. Bake in a preheated oven at 200°C for approximately 10 minutes, then let cool. Cook the potato pieces in boiling salted water for approximately 15 minutes. Add 300 g of peas and cook for another 5 minutes. Puree, add the cream, and season with salt and pepper. Bring the crème fraîche, white wine, Noilly Prat, and lemon zest to a boil. Add the sausage cubes and 150 g of peas, and simmer for approximately 5 minutes over medium heat. Season with salt and pepper to taste. Preheat 4 jars, each approximately 3 dl in capacity and 8 cm in diameter, in a warm oven (at 80°C). Pour the puree into the glasses, top with the sausage cubes and peas along with a little sauce. Place a spoonful into the glass and cover with the dough lid. It’s actually a main course (e.g., with leaf salad), but I serve it as an appetizer in slightly smaller glasses. Tip: Use mushrooms (e.g., champignons) instead of veal sausage.