Recipe Idea: Pies With Ragout Fin

Pastries With Ragout Fin are a delicious classic of French cuisine and are excellent as a starter or a small dish for special occasions. The fine ragout, made from tender chicken, mushrooms, and a velvety sauce, is served in crispy puff pastry shells. An elegant creation that will surely impress.

Ingredients (For 4 Servings):

• 8 Puff Pastry Shells (Approx. 10 cm Diameter)
• 300 g Chicken Breast
• 200 g Mushrooms
• 1 Onion
• 1 Clove of Garlic
• 40 g Butter
• 40 g Flour
• 300 ml Chicken Broth
• 100 ml White Wine
• 150 ml Cream
• 1 Egg Yolk
• Salt
• Pepper
• Nutmeg
• Parsley for Garnish

Preparation:

1. Cut chicken breast into small cubes, clean mushrooms and cut into slices, finely chop onion and garlic.
2. Heat butter in a pan, sauté onions and garlic until translucent.
3. Add chicken breast cubes and fry all around, then add mushrooms and sauté.
4. Sprinkle flour over and mix well to create a roux.
5. Gradually add chicken broth and white wine while stirring and bring the sauce to a boil, then simmer for 10 minutes.
6. Whisk together cream and egg yolk and use it to thicken the sauce, but do not bring to a boil again.
7. Season with salt, pepper, and nutmeg.
8. Fill the puff pastry shells with Ragout Fin and garnish with parsley.

Additional Tips And Ideas:

• Instead of chicken breast, you can use veal or turkey.
• Add dried porcini or morels to the ragout for more flavor.
• Prepare puff pastry shells yourself by cutting out dough circles and placing them in greased molds, then blind baking them.
• Sprinkle with grated Parmesan or Gruyère and briefly gratinate for an additional cheesy note.

Goes Well With:

Different side dishes complement the Pastries With Ragout Fin to round off the culinary experience. A fresh green salad with a light vinaigrette dressing harmonizes wonderfully with the creamy sauce and adds a touch of freshness to the plate. Alternatively, a tomato salad or arugula salad can be served.