Pastetchen with Veal Ragout

Ingredients

• 200 g white asparagus
• 1 medium carrot
• 50 g peas (frozen)
• 200 g veal fillet
• 2 tsp cornstarch
• 1 Tbsp clarified butter
• 1 Shallot
• 1 tbsp butter
• 1 tbsp flour
• 100 ml milk
• 100 g whipping cream
• Salt
• pepper (from grinder)
• Worcestershire sauce
• Lemon juice
• 2 tbsp dry sherry
• 4 puff pastry pasties (ready‑made)

Instructions

1. 1.

   Wash, peel, and trim the asparagus; cut into ~1 cm pieces. Peel and dice the carrot. Thaw the peas.

2. 2.

   Cook asparagus and carrots in boiling salted water for about 5 minutes, then drain and set aside.

3. 3.

   Cut veal fillet into ~1 cm cubes. Toss the cubes in cornstarch and quickly brown them in hot clarified butter; remove and keep warm.

4. 4.

   Finely dice the shallot and sauté it in hot butter until translucent in a small pot. Stir in flour and cook briefly. Gradually whisk in milk and cream, seasoning with salt, pepper, Worcestershire sauce, lemon juice, and sherry. Add peas, browned veal cubes, carrots, and asparagus; warm gently for about 5 minutes.

5. 5.

   Place the puff pastry pasties on a baking sheet and bake in a preheated oven at 180 °C (mid‑rack) for about 8 minutes.

6. 6.

   Serve the pasties immediately on warmed plates, filled with ragout. Enjoy!