ReceptnaptárVeal Hash (Ragout) in Pastry Shells
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Ingredients
Method
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- Quickly rub the lard, the butter, the egg, the sour cream and the salt into the flour, then briefly knead into a dough; wrap in plastic and chill for 30 minutes.
- Roll out the dough to the thickness of a knife-back, and line shell-shaped or small muffin molds with it.
- Fill the lined molds with dried beans or rice (blind baking), so they don't puff up while baking.
- Pre-bake at 180°C for 15-18 minutes, then remove the beans/rice, and bake empty for a few more minutes, until the pastry is cooked through and golden.
- Meanwhile make the sauce: make a light roux from the butter; when it's nicely golden, stir in the spices and the paprika, and fry briefly together.
- Add the broth to make a thick sauce, then add the cream.
- Stir in the chopped veal roast, and simmer together over low heat for a few more minutes.
- Remove the dried beans from the baked pastry shells, fill them with the warm veal ragout, and serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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