Ragout Fin

Ingredients for 4 servings:

• 8 puff pastry pies, depending on size, fresh from the bakery
• 200 g cooked ham, optionally chicken breast fillet
• 1 small can of mushrooms, drained
• 100 g peas, frozen
• 1 small onion(s)
• 1 cup crème fraîche
• 250 ml milk
• 250 ml chicken broth
• 100 g processed cheese
• ½ bunch parsley
• 3 tbsp margarine
• 3 tbsp flour
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

filled puff pastry pies with ham, mushrooms and peas

Preheat the oven to 180°C. Dice the ham and onion. Sauté both with 1 tablespoon of margarine over medium heat. Add the drained mushrooms, followed by the cream cheese in portions. Pour in the milk and meat broth and simmer over low heat for a few minutes. Make a roux with the margarine and flour and thicken everything. Finely chop the parsley and stir in. Season with salt and pepper. Finally, add the peas and heat briefly, stirring constantly. Place the patties in the oven for 10 minutes. Then arrange them on plates and add the ragù. Dollop a little crème fraîche on each patty.