Ragout fin with sausage

Ingredients for 4 servings:

• 8 puff pastry pies
• 400 g sausage (yellow sausage or meat sausage)
• 1 m.-sized onion(s)
• 100 g mushrooms
• 100 g peas, frozen
• ½ cup crème fraîche
• 250 ml vegetable stock
• 1 shot of white wine
• 1 tsp flour
• 1 tbsp oil
• 1 tbsp butter
• 1 dashes lemon juice
• 2 dashes Worcestershire sauce
• 1 tsp parsley, chopped
• salt and pepper
• 1 tsp chives

Instructions

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

A quick and tasty variation of the classic

Dice the onion and slice the mushrooms, then sauté both in oil and butter, then dust with flour. Deglaze with white wine. Meanwhile, cook the peas in the broth in a small saucepan until softened and pour over the mushrooms. Stir in half a cup of crème fraîche and add the diced sausage. Bring to a boil. Season with lemon, Worcestershire sauce, parsley, salt, and pepper. Briefly bake the queen pies in the oven according to the instructions, fill with the ragout, and garnish with chives. This dish is intended as an appetizer or a light dinner. Serve with a small salad.