Veal ragout in puff pastry can work as an old world appetizer, but also fits in as a modern lunch dish. We recommend to make the ragout in advance, which means that preparation time at serving time is minimal. Therefore this dish is well suited as a part of a multi-course dinner as well as a quality item in a restaurant’s menu.
the art of making veal ragout in puff pastry
The key to a superb taste of any ragout is the quality of the broth that is used to make it. Therefore spend time on making the broth. The special delicate flavor of veal comes forward in this dish. Therefore use enough meat and time to make the broth. A ragout is best made in advance, to enable the chef to focus on other items but also to instill a more balanced taste to the ragout.
Make the puff pastry shells from home-made puff pastry or from store bought product. The best is to make these also a bit in advance, to help the chef. If you do it a few hours or less before serving, these shells will be still crispy and delicious.
Special equipment
- an oven
Veal ragout in puff pastry
Ingredients
for the broth
- 10 oz (280 g) veal
- 1 small-medium sized calf or beef bone
- 1.3 quart (1.25 L) water
- 2-3 tsp salt
- 1 bay leave
- some thyme (fresh of dried)
- a few ground black pepper corns
- a small onion
- a half carrot
for the ragout
- 1 medium sized yellow onion
- 12 button mushrooms
- 1/2 cup all purpose flour
- 3 tbsp butter
- 3 tbsp milk (optional)
- 3 tbsp finely sliced parsley leaves ( I prefer curled parsley)
for the dish
- 6 shells of puff pastry
Instructions
making the broth
- Cut the onion in two and place with the cut side down in a pan
- Add the meat and bone
- Heat the pan on high and when the meat starts to sizzle loudly add the water (be carefull for any splashes)
- Bring gently to a simmer and skim any froth from the surface repeatedly
- After most of the froth has been formed and removed, add the salt, bay leaf, carrot and all spices
- Then simmer for 5.5 hours at a low heat
making the ragout
- Let the broth cool down a bit to warm
- Slice the onion in very fine pieces
- in a flat iron, melt the butter and fry the onions, first at high, quite quickly at low The onions should not become brown. This may take 20 min
- Then slice the mushrooms in narrow slices and add to the mixture. Heat on low
- When vegetables are cooked, switch off the heat and sprinkle the flour over the vegetables and mix with a wooden spoon or a whisk, depending on the material of the pan.
- Then put the heat on low, assure the flour is well mixed.
- Optionally add the milk and stir well. Adding the milk will aid the binding power of the butter/flour mixture, but milk could be avoided and instead broth can be used as well.
- After the mixture tends to warm through and becomes thicker, add in parts the browth, mix well and heat sufficiently to make a creamy ragout. Ensure the flour mixture has slowly cooked through for a few minutes
- Add the finely sliced parsley leaves and mix
- If too thick, add some more broth. If too thin, add some of a mixture of flour and cold broth and mix well, thereafter heating it again until the ragout puffs and cooks through
- Taste the ragout, and use salt, pepper or some hydrolyzed wheat proteins to enrich the taste if so needed
serving the dish
- Prepare the puff pastry shells after baking and fill them with the warm ragout. You can cover the dish with a piece of puff pastry that was cut out. Serve
Notes
Remarks
- The ragout can be stored in the refrigerator for around 4 days. Storage for 1-2 days contributes to optimum flavor and taste.
