Queen patty in a walnut spaetzle border

Ingredients for 4 servings:

• 4 pastries (puff pastry from the bakery)
• 350 g veal
• 1 bunch of soup vegetables
• 2 shallots
• ½ liter white wine
• 300 g mushrooms, fresh
• 1 dashes lemon juice
• 1 tbsp butter
• 1 tbsp flour
• 120 ml whipped cream
• 100 g peas (frozen)
• 100 g asparagus tips
• 400 g spaetzle
• salt water
• 100 g walnuts, ground
• ½ liter of water
• salt and pepper

Instructions

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

Cut the veal and mushrooms into small cubes (approx. 1 x 1 cm). Finely chop the shallots. Cut the asparagus tips into 1.5 – 2 cm pieces. Briefly roast the shallots, add the veal, mushrooms, peas, and asparagus, and continue roasting. Cut the soup vegetables into very small pieces and use them to make vegetable stock with 1/2 liter of water. Season with salt and pepper. Deglaze the meat and roasted vegetables with the white wine, simmer for 1/4 hour, add the cream, and top up with the vegetable stock. Season with salt, pepper, and lemon juice. Melt 1 tablespoon of butter, mix with 1 tablespoon of flour, and use this to thicken the sauce. Cook the spaetzle in salted water until al dente and toss with the ground walnuts. Arrange the spaetzle in a ring on the plates, place a puff pastry pie in the center of each, and fill with the ragout fin.