Luzerner Chügelipastete

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the meatballs: In a medium bowl, combine the ground veal, bread crumb, egg, parsley, salt, and black pepper.

   Ongeveer 5 min

   Tip van de kok: Mix gently to keep the meatballs tender.

2. 2

   Form the mixture into small, marble-sized meatballs.

   Ongeveer 10 min

   Tip van de kok: Wet your hands slightly to prevent sticking.

3. 3

   Heat half of the butter in a large skillet over medium heat.

   Ongeveer 1 min

4. 4

   Brown the meatballs on all sides until cooked through, then remove them from the skillet and set aside.

   Ongeveer 8 min

   Tip van de kok: Do not overcrowd the pan; cook in batches if necessary.

5. 5

   In the same skillet, add the remaining butter and sauté the chopped yellow onion until softened, about 3-5 minutes.

   Ongeveer 5 min

6. 6

   Add the veal cubes to the skillet and brown on all sides.

   Ongeveer 7 min

7. 7

   Sprinkle the flour over the veal and onion, stirring for 1 minute to cook the raw flour taste.

   Ongeveer 1 min

8. 8

   Gradually pour in the white wine and beef broth, stirring constantly to prevent lumps.

   Ongeveer 2 min

9. 9

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the veal is tender.

   Ongeveer 20 min

10. 10

    Stir in the heavy cream and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and the sauce has thickened slightly.

    Ongeveer 5 min

11. 11

    Return the cooked meatballs to the ragout.

    Ongeveer 1 min

12. 12

    Season the ragout with lemon juice, nutmeg, salt, and black pepper to taste.

    Ongeveer 1 min

    Tip van de kok: Adjust seasonings as desired.

13. 13

    Preheat your oven to 200°C (400°F).

    Ongeveer 10 min

14. 14

    Unroll the puff pastry and cut out four large circles (about 15 cm diameter) and four smaller circles (about 10 cm diameter).

    Ongeveer 5 min

    Tip van de kok: You can use a bowl or a cookie cutter as a guide.

15. 15

    Place the large puff pastry circles on a baking sheet lined with parchment paper.

    Ongeveer 1 min

16. 16

    Spoon an equal amount of the ragout onto the center of each large pastry circle, leaving a 1-inch border.

    Ongeveer 3 min

17. 17

    Place the smaller puff pastry circles on top of the ragout.

    Ongeveer 1 min

18. 18

    Press the edges of the pastry shells together to seal, creating a decorative rim.

    Ongeveer 2 min

    Tip van de kok: You can use a fork to crimp the edges.

19. 19

    In a small bowl, whisk together the egg yolk and milk to create an egg wash.

    Ongeveer 1 min

20. 20

    Brush the tops of the pastry shells with the egg wash for a golden finish.

    Ongeveer 1 min

21. 21

    Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.

    Ongeveer 20 min

    Tip van de kok: Keep an eye on them to prevent burning.

22. 22

    Serve immediately.