Queen's pies with quick veal fricassee

Ingredients for 4 servings:

• 8 pies, puff pastry pies with lids, order from the baker
• 500 g veal, from the leg
• 150 g peas, fine, frozen
• 300 g broccoli, frozen
• 200 g mushrooms, white, fresh
• 2 tbsp butter
• 2 tsp, heaped flour
• 150 ml milk
• salt and pepper
• some nutmeg, freshly grated
• 100 g crème fraîche
• 2 lemon(s), juice of 1/2 and some wedges
• e.g. Worcestershire sauce

Instructions

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

with mushrooms, peas and broccoli

Thaw the peas and broccoli. Pat the meat dry and cut into strips. Trim and slice the mushrooms. Melt the butter in a saucepan and briefly fry the meat strips all over. Sprinkle with flour and sauté. Stir in the milk and stock, stirring constantly. Season with salt, pepper, and freshly grated nutmeg, and simmer for 5 minutes. Then stir in the crème fraîche and the mushrooms, cover, and simmer for 10 minutes. Season to taste with lemon juice and, if desired, salt and pepper. Arrange the pâtés on plates, pour in the veal fricassee, and place the lids on top. Serve with the remaining fricassee, lemon wedges, and a splash of Worcestershire sauce, if desired.