Ham and Pork Ragout in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 918 cal. | (44 %) | ||
| Protein | 33.26 g | (34 %) | ||
| Fat | 63.19 g | (54 %) | ||
| Carbohydrates | 51.06 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 174.06 mg | (21,758 %) | ||
| Vitamin D | 0.49 μg | (2 %) | ||
| Vitamin E | 0.89 mg | (7 %) | ||
| Vitamin B₁ | 1.19 mg | (119 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 16.38 mg | (137 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 77.92 μg | (26 %) | ||
| Pantothenic acid | 1.05 mg | (18 %) | ||
| Biotin | 2.69 μg | (6 %) | ||
| Vitamin B₁₂ | 0.59 μg | (20 %) | ||
| Vitamin C | 2.57 mg | (3 %) | ||
| Potassium | 501.9 mg | (13 %) | ||
| Calcium | 81.06 mg | (8 %) | ||
| Magnesium | 44.9 mg | (15 %) | ||
| Iron | 3.83 mg | (26 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.77 mg | (35 %) | ||
| Saturated fatty acids | 25.29 g | |||
| Cholesterol | 137.99 mg |
Ingredients
- Ingredients
- 2 shallots (About 70 grams)
- 175 grams button Mushroom
- 75 grams cooked ham (1 thick slice without fat trim)
- 300 grams Pork tenderloin
- 2 Tbsps clarified butter
- 2 Tbsps cornstarch
- 75 grams Crème fraiche
- 125 grams Whipped cream
- 2 Tbsps Vermouth
- 1 tsp Worcestershire sauce
- 1 Tbsp finely chopped parsley
- 8 Puff pastry (Finished product)
- salt
- freshly ground peppers
Preparation steps
Peel the shallot and finely chop. Heat 1 tablespoon of butter in a skillet and saute the shallots until translucent. Clean the mushrooms with a damp cloth and cut into 1 cm (approximately 1/2-inch) large cubes. Add the mushrooms to the shallots and saute until the liquid has evaporated. Transfer the mixture to a bowl.
Preheat the oven to 200°C (approximately Cut the ham and pork into 1 cm (approximately 1/2-inch) large cubes. Toss the pork in cornstarch. Add the remaining butter to the skillet and saute the pork until golden brown. Add the ham to the pan along with the mushroom mixture, creme fraiche and the cream. Stir in the vermouth and Worcestershire sauce and simmer, stirring occasionally over low heat until the sauce is slightly creamy, about 10 minutes. Season with salt and pepper. Meanwhile, freshen the puff pastry shells in the oven for about 6 minutes. Stir the parsley into the ragout.
To serve, place 2 of the shells on each plate and spoon the ragout into the shells and serve.
