Vol au vent with veal ragout recipe

Vol au Vent with Veal Ragout recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Vol au vent with veal ragout recipe is a delightful and elegant dish that combines tender veal ragout with delicate puff pastry shells. This classic French recipe is perfect for special occasions or a fancy dinner party. The rich and flavorful veal ragout is cooked to perfection, and it is served inside crispy and buttery vol au vent shells. The combination of savory veal and flaky pastry creates a harmonious blend of textures and flavors.

Keywords: Vol au vent, veal ragout, French recipe, puff pastry, elegant dish.

Vol au vent with veal ragout recipe details

Vol au vent with veal ragout recipe, recipe Rating: 4.7
Number of votes:114 

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