ReceptnaptárPuff Pastry Rounds with Mushroom Ragout
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Ingredients
Method
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- Simmer the mushrooms in lemon water for about 5 minutes so they don't brown, then drain.
- In a saucepan, sauté the finely chopped onion in butter until translucent.
- Add the cubed leftover roast meat and the drained mushrooms, and sauté together for a few minutes.
- Sprinkle with flour and paprika, mix well, then add the broth.
- Add the cream and the meat extract, season with salt, and simmer until it becomes a creamy sauce.
- Bake the shop-bought puff pastry into rounds according to the package instructions, until golden.
- Place the baked pastry rounds on plates and pile the warm mushroom-meat ragout on top.
- Serve immediately, while the pastry is still crisp.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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