Ingredients
- 600 g of veal breast
- 1 onion
- 200 g button mushrooms
- 2 large carrots
- 100g butter
- 2 tablespoon(s) of flour
- 50 cl of chicken stock
- 2 egg yolks
- 150 g of crème fraîche
- 2 eggs
- 500 g puff pastry
Preparation
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Cut the veal into 3 cm cubes. Peel and cut the onion into quarters. Clean and cut the mushrooms into quarters. Peel and cut the carrots in half lengthwise, then into 1 cm slices. In a small saucepan, heat the chicken stock.
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In a casserole dish over medium-high heat, foam the butter and brown the meat on all sides. Sprinkle in the flour and stir. Add the onion, mushrooms and carrots. Pour in the chicken stock and cook for around 1 hour 45 minutes, at a gentle simmer without boiling. Add water if necessary to keep the meat covered. Check that the meat is cooked, it should be tender. Add salt and pepper.
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After cooking, mix the egg yolks with the crème fraîche, then, off the heat, add this mixture to the casserole dish, stirring. Reserve for 4 hours in the refrigerator.
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Roll out the puff pastry and cut out 2 discs. Cover the baking tray with baking paper, then place 1 circle of dough. Spread the blanquette leaving 2 cm of edge. Using a brush, brush the edge of the dough with a thin layer of beaten egg. Place the second disk of dough, matching the filling.
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Seal the pasta by applying pressure on the edges. Cut and remove the excess. Brush the pie with the remaining beaten eggs and create the decoration with a sharp knife.
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Bake at 200°/th. 6-7 and cook for 20 minutes until the dough is golden brown. Enjoy immediately.
