Ragout pie

A crispy pastry filled with creamy ragout is the ultimate comfort food for the holidays. The rich, earthy tones of the alcohol-free red wine Giesen Merlot , with hints of blackberries, wild herbs, red berries and a touch of toasted oak, perfectly complement the creamy filling of the pastry and give a deep taste experience to this starter.
Ragout pie

Ingredients

  • 2 ready-made pies
  • 100 grams of chicken fillet or mushrooms (depending on your preference), cut into small pieces
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 150 ml stock (chicken or vegetable stock)
  • 50 ml cooking cream
  • Salt and pepper to taste
  • A few sprigs of fresh parsley, finely chopped

Preparation method

  1. Melt the butter in a pan and add the chicken or mushroom pieces. Fry briefly until cooked and add the flour. Stir well until you get a roux.
  2. Add the stock little by little while stirring so that no lumps form. Then add the cooking cream and let it thicken. Season with salt and pepper.
  3. Briefly heat the pies in the oven according to the instructions on the packaging, so that they become nice and crispy.
  4. Fill the warm pies with the ragout and garnish with some fresh parsley for extra colour and flavour.