Vol au vent with veal ragout recipe
Vol au Vent with Veal Ragout recipe
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|5 g||dried porcini|
|500 g||lean veal, cut into small cubes|
|100 g||carrots, peeled and finely diced|
|1||onion, finely chopped|
|salt and freshly ground black pepper|
|200 ml||veal stock|
|150 ml||white wine|
|50 g||single cream|
|24||puff pastry vol-au-vents|
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.
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
Calories per portion:
Reference: Vol au vent with veal ragout recipe
Recipe type: xarchivex
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