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 pastry shells
  • 100 grams chicken breast or mushrooms (depending on your preference), chopped
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 150 ml broth (chicken or vegetable broth)
  • 50 ml cooking cream
  • Salt and pepper to taste
  • A few sprigs of fresh parsley, finely chopped

Bring directly

Een packshot van een fles Giesen Merlot

Giesen - New Zealand Merlot

€11,99

View product

    Let's make this cocktail

  • 1

    Melt the butter in a pan and add the pieces of chicken or mushrooms. Sauté briefly until cooked, then add the flour. Stir well until you have a roux.

  • 2

    Gradually add the broth while continuing to stir to avoid lumps. Then add the cooking cream and let the mixture thicken. Season with salt and pepper to taste.

  • 3

    Warm the pastry shells in the oven according to the package instructions to make them nice and crispy.

  • 4

    Fill the warm pastry shells with the ragout and garnish with some fresh parsley for extra color and flavor.

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