Queen Pastry in Walnut Spätzlerand

(1252 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 20 min
Yield Icon
Enough for 12 people

🍓 Ingredients

1 bunch Soup vegetables
350 grams Veal
4 Pates (puff pastry patties from the bakery)
1/2 liter White wine
2 Shallots
1 splash Lemon juice
300 grams Mushrooms fresh
1 tablespoon Butter
120 milliliters Whipped cream
1 tablespoon Flour
100 grams Asparagus - tips
100 grams Peas (frozen)
  Salted water
400 grams Spaetzle
  Salt and pepper
1/2 liter Water
100 grams Ground walnuts

🍽 Instructions

Cut the veal and mushrooms into small cubes (about 1 x 1 cm). Finely chop the shallots. Cut the asparagus tips into 1.5 – 2 cm pieces.

Fry the shallots briefly, add the veal, mushrooms, peas and asparagus and continue to fry. Cut the soup vegetables into very small pieces and boil them with 1/2 liter of water to make a vegetable broth. Season with salt and pepper. Deglaze the meat and roasted vegetables with the white wine, simmer for 1/4 hour, add the cream and fill up with the vegetable broth.

Season to taste with salt, pepper and lemon juice. Melt 1 tablespoon butter, mix with 1 tablespoon flour and thicken the sauce with it.

Cook the spaetzle in salted water until al dente and mix with the ground walnuts. Arrange the spaetzle in a ring on the plates, place 1 puff pastry in the middle of each and fill with the ragout fin.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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