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  • Vol au vent with veal ragout recipe

Vol au vent with veal ragout recipe

Posted on Nov 17th, 2022
by Matthew
Categories:
  • Recipes

Vol au Vent with Veal Ragout recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Vol au vent with veal ragout recipe. Read more below.
Vol au vent with veal ragout recipe, recipe Rating: 4.5
Number of votes:101



Ingredients

5 g dried porcini
500 g lean veal, cut into small cubes
100 g carrots, peeled and finely diced
1  onion, finely chopped
1 tbsp lard
salt and freshly ground black pepper
200 ml veal stock
150 ml white wine
50 g peas
1 tsp cornflour
50 g single cream
24  puff pastry vol-au-vents

Instructions

Soak the mushrooms in hot water for 30 minutes.

In a saucepan, melt the lard and stir-fry the meat over high heat until golden brown. Remove from the pan and set aside. Sauté the carrots and the onions until lucent. Return the meat and season with salt and pepper. Pour in the stock and wine and add the mushrooms with the soaking water. Bring to a boil, cover and simmer over low heat for 45 minutes. Add the peas and simmer for another minute. Stir the cornflour into the cream and stir the mixture into the ragout. Cook for another minute and season to taste with salt and pepper.

Preheat the oven to 125°C. Place the puff pastry vol-au-vents onto a lined baking tray and bake for 5-10 minutes.

Fill with the vol-au-vents with the ragout and serve immediately.


Preparation time:

ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Mushroom vegetable towers recipe Bacon and leek tart recipe Scalloped pancakes with asparagus filling and kohlrabi cream recipe Pan fried macaroni and cheese with ham recipe


Reference: Vol au vent with veal ragout recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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