Stuffed cupcakes or patties with veal (chicken) filling

Last Updated on September 25, 2024

From puff pastry pre-baked cupcakes, filled in this case with a mixture of roast veal or chicken, ham, butter, sterilised peas, egg, milk, lemon juice and spices, baked in the oven until golden brown, served as a warm starter.

Ingredients:

For sheet cakes (patties): 500 g of puff pastry smooth flour to roll out egg For veal or chicken filling: 150 g of roasted veal or boneless chicken 80 g of ham 30 g of butter 20 g of plain flour 2 tbsp sterilised peas about 1 dl milk 1 pc egg yolk lemon juice mace parsley salt

Procedure:

1. Roll out the well-chilled puff pastry on a floured work surface into a sheet about 0.5 cm thick, cut out suitably sized rounds, cover the inverted cupcake moulds with these (this is bottom up), or cut out 10 rounds 7 cm in diameter, then prick the centres of five rounds with a round cookie cutter to make a ring in between
2. Brush the full rounds with beaten egg, cover with the intermediate rounds, br /> 3. Bake them first in an oven preheated to 200 °C, reduce the temperature after 5 minutes and bake until golden brown at a temperature of around 160-170 °C
4. Fill the warm cupcakes or patties with the warm filling, cover the patties with the centre rounds and serve immediately.

Preparation of veal (chicken) filling:
1. Prepare a light roux from flour and butter (pour flour on melted butter and let it darken slightly while stirring), dilute it with milk and diluted juice from roasted meat, stir and boil into a thick sauce
2. Then soften the sauce with an egg yolk beaten in a tablespoon of milk, season with lemon juice, mace, chopped parsley and salt
3. Finally, stir in the finely chopped meat, ham and drained peas, and warm everything through.

Recommendation:

You can also bake the pockets or patties the day before, and warm them in the oven for a while before serving.